Honey-Chipotle Turkey Meatballs

Adapted, just a little, from Martha Stewart


Serves 4

1 ½ lbs / 680 gr ground turkey

½ onion, finely chopped

2 garlic cloves, minced

½ teaspoon, fine grain salt

¼ teaspoon, ground black pepper

2 tablespoons, honey (I like to use raw organic honey)

2 chipotles in adobo sauce, finely chopped (use one if you don’t like the heat)

2 teaspoons apple cider vinegar

1 tablespoon vegetable oil (I used olive oil)


Preheat oven to 375°F (180°C) and place a rack in the middle.

In a medium bowl mix together ground turkey, onion, garlic, salt, and pepper until combined (do not overmix).

Scoop 2 tablespoons of turkey mixture and with dampened hands form into 16 large meatballs. Set aside.

Heat olive oil in a large ovenproof skillet over medium-high heat. Add meatballs and cook until browned on all sides, about 10 to 12 minutes.

In the meantime, in a small bowl stir together honey, chopped chiles, and vinegar.

Remove skillet from the heat, pour honey-chili mixture over them and swirl the skillet to coat.

Return the skillet to the oven and bake until the liquid is reduced and the meatballs are glazed, about 5 minutes.

Sprinkle with dried oregano and serve.