Honey-Chipotle Turkey Meatballs
Honey-Chipotle Turkey Meatballs
Adapted, just a little, from Martha Stewart
Ingredients
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)
Directions
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.