Description
Chipotle honey meatballs are the perfect appetizer recipe for any party. Spicy, sweet, and smoky with a cooling cilantro lime sauce. Super easy to make.
Ingredients
Units
Scale
- Meatballs:
- 1/2 cup gluten free bread crumbs (I use gluten free rice chex cereal and grind it in my food processor – measure after ground)
- 1 pound lean ground meat (beef, chicken or turkey)
- 1/4 cup onion,minced
- 1 teaspoon Garlic powder
- 1 teaspoon, Smoked paprika
- 1 teaspoon, Salt
- 1/2 teaspoon, pepper
- 2 eggs, whisked
- Chipotle Honey sauce:
- 1/2 cup honey
- Juice of 1 lime
- 1/2 teaspoon salt
- 1 teaspoon Garlic powder
- 3 chipotle peppers in adobo sauce + 2 teaspoons of sauce
- 1/2 teaspoon corn starch
- 1 tablespoon butter
- Cooling Cilantro Lime Sauce:
- 1/2 cup plain, non fat Greek yogurt.*
- Juice of 1 1/2 limes
- Salt, to taste
- 2 teaspoons honey or agave nectar
- 2 tablespoons finely chopped cilantro
- 1 to 2 tablespoons water, to thin.
Instructions
- Prepare: Preheat oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper, set aside. If making bread crumbs using the chex cereal use your food processor to make them now, pulse until your reach a fine consistency. Transfer the bread crumbs into a large mixing bowl and rinse out the food processor, no need to wash it, set aside.
- Make the meatballs: To the large mixing bowl with the bread crumbs add the remaining ingredients for the meatballs. Use your hands to combine everything well. Use a medium sized cookie scoop to portion out the balls (about 2 tablespoons) then use your hands to roll them into balls, you should have about 16 balls. Place them on the parchment lined baking sheet.
- Bake: Bake the meatballs for 10 to 16 minutes, or until cooked through. If using red meat 10 ish minutes will get you a medium rare meatball and 16 minutes will get you a well done meatball – I liked mine at 10 minutes. NOTE: If using ground chicken or turkey make sure they cook thoroughly, ABOUT 16 minutes and reach an internal temperature of 160 degrees Fahrenheit (they will reach 165 as they cool).
- Make the chipotle honey sauce: While the meatballs are baking make the sauce. Add all of the ingredients for the honey chipotle sauce EXCEPT FOR THE BUTTER to the rinsed out food processor. Process until smooth, Taste and adjust flavors as needed. Set aside.
- Make the cooling cilantro Lime Sauce: Add all of the ingredients for the cooling lime sauce to a small mixing bowl. Taste and adjust flavors as needed. Also adjust thickness of sauce by adding more water or adding more yogurt to make it thicker. Set aside.
- Finish: Once you are ready to serve the meatballs heat the chipotle lime sauce in a nonstick skillet over medium heat, add the tablespoon of butter and allow the sauce to thicken, about 2 minutes. Add the meatballs and stir to coat them in the sauce.
- Serve: Serve the meatballs with toothpicks or small appetizer forks or as your main entree. Serve the cooling cilantro lime sauce on the side for dipping and drizzling on the meatballs. Serve immediately.
- Leftovers: Store leftovers in the fridge for up to 4 days. The meatballs and chipotle honey sauce are best when fresh.
Notes
You could sub the Greek yogurt for plain non fat regular yogurt and use less water to thin, or no water at all. I just use the Greek yogurt because that’s what I like to keep on hand. But use what you like or have :).
Make ahead tips:
-Mix up meatballs, place them on the baking sheet, cover and store in fridge
-Make chipotle honey sauce
-Bake the meatballs the day of and heat in sauce + make the cooling cilantro lime sauce day of.
Chipotle honey sauce adapted from All Recipes.
Meatballs heavily adapted from Iowa Girl Eats.
