By Tracey
Honey Chipotle Turkey Meatballs
adapted from Martha Stewart
Ingredients:
- 1 1/2 lb ground turkey
- 1/2 yellow onion, diced small
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons honey
- 2-4 tablespoons chopped chipotle chiles in adobo sauce (depending on your tolerance for heat)
- 4 teaspoons cider vinegar
- 1 tablespoon extra-virgin olive oil
Directions:
Preheat oven to 375 F. In a medium bowl, stir the onion, garlic, salt, and black pepper together then add the turkey to the bowl and use your hands to mix just until combined (do not overmix). Form into 16 meatballs (each will be about the size of a golf ball). In a small bowl, stir together the honey, chiles, and vinegar.
Set a large ovenproof skillet over medium to medium-high heat and add the oil. Once it is shimmering, add the meatballs. Cook until browned on all sides, about 10 minutes. Move the skillet to the oven and bake the meatballs for 5 minutes. Remove the pan from the oven (remember, the handle will be hot!) and pour the sauce over the meatballs. Bake for another 5 minutes (swirling the pan at the halfway point), or until the sauce has reduced to glaze the meatballs and the meatballs are cooked through. (Keep an eye on your meatballs in the oven – without eggs or milk-soaked bread for added moisture, they have the potential to dry out if overcooked.)
Makes 16 meatballs.
