Honey Chipotle Turkey Meatballs

I can't believe it's Super Bowl weekend already.  Time truly flies! I read something the other day saying that Super Bowl Sunday is the biggest "food holiday" after Thanksgiving.  That's pretty impressive.  I thought that I definitely needed to support the holiday on my blog; enter one of my favorite appetizers... meatballs!

Finely chop 1/2 onion, and mince 2 cloves of garlic and place in a large bowl.

I used a combination of ground turkey and chicken.  Not because I'm fancy and trying new things, but because I had the meat in my freezer and wanted to use it.  I would recommend sticking to turkey, not that I'm complaining on the outcome, because they were still delicious.

Mix together well and form 16 small meatballs, or 10 large meatballs.  I opted for large, but again you should stick with small.  Because you're not putting any egg to hold the meat together, the smaller the meatballs the easier everything will hold together.

In a separate bowl mix together the honey, chiptole chiles in adobo sauce, and cider vinegar and set aside.

Preheat the oven to 375 degrees F.  In a skillet, add olive oil and heat over medium heat.  Add the meatballs and cook until the meat is browned on all sides.  Transfer skillet to the oven and bake for around 5 minutes.

Remove from the oven and pour the honey mixture over the meatballs. Swirl to coat and cook on the stove until the liquid has reduced the the meatballs are glazed.

Then stick a fork (or toothpick) in them and they're done!  These are a low fat/calorie way of doing meatballs, and the chipotles add a kick that makes them very tasty and addicting.  Sure to be a hit at any party you're attending. 

Have a great weekend everyone :)

Honey Chipotle Turkey Meatballs
Serves 8
Adapted from Everyday Food


1 1/2 ground turkey
1/2 yellow onion, diced small
2 garlic cloves, minced
1/2 teaspoon fine salt
1/4 teaspoon ground pepper
2 tablespoons honey
2 tablespoons chopped chipotle chiles in adobo sauce
2 teaspoons cider vinegar
1 tablespoons olive oil


Preheat oven to 375 degrees F.
In a medium bowl, mix together turkey, onions, garlic cloves, salt and pepper.
Mix together and form into 16 meatballs.
In a small bowl, stir together honey, chopped chipotle chiles, and vinegar.
In a large ovenproof skillet, heat olive oil over medium high heat.
Add meatballs and cook until browned on all sides, 10-12 minutes.
Transfer skillet to the oven and bake for 5 minutes.
Remove from the oven, pour honey mixture over the meatballs.
Swirl skillet to coat, bake until liquid is reduced and meatballs are glazed.
Enjoy! 

Chicken Kabobs (minus skewers)

Can you believe it's almost the 4th of July?  I'm on a time crunch to get my red/white/blue dessert done, but hopefully I'll pull it off and be able to share it with all of you.  Kabobs are the perfect summer meal if you ask me, so I thought I'd share a great recipe for grilled kabobs that you might try for the holiday weekend.  I had pre-made chicken kabobs in my fridge from Central Market, but you could put these together yourself very easily.  We had some technical difficulties due to the wooden skewers breaking, so this isn't as pretty as I would like, but either way they were still delicious.

These kabobs had chicken, green and red peppers, onion, and zucchini slices.  You could use pieces of beef or shrimp, as the marinade would taste great on pretty much anything. 

Place around four tablepsoons of honey in a medium sized bowl.

Add oil, pepper, and balsamic vinegar.

Mix together until well combined.

I placed the kabobs in a 9x13 inch baking dish and poured the marinade over them and let them soak overnight.  Turn them at least once to make sure the other side has a few hours to soak.

This is where we had to go "off roading" and just take everything off the skewers since we couldn't really flip them anymore due to the broken skewers.  FYI if this happens to you, putting everything in a little foil packet works just as good as on the grill!  Cook them on the grill for around 10 minutes, flipping at least once, until the chicken is cooked thoroughly. 

Serve immediately.  I served with cheese and pepper pasta, which I posted about yesterday.

As promised, here's a photo of my perfect bite.  Which one looks better mine or C's?  I guess you need to be the judge because I'm a little biased.  Take a look at his bite by clicking here. These kabobs were so great, they were full of flavor, and the perfect summer dinner! 

Chicken Kabobs

4 tablespoons honey

4 tablespoons olive oil

3 teaspoons pepper

2 tablespoons balsamic vinegar

Combine all of the ingredients in a bowl and mix well.

Pour the marinade over kabobs and let soak overnight.  

*If you can't do overnight, at least 2 hours.

Turn once around half way through marinading.

Cook on the grill or in the stove until chicken is cooked through.

Serve immediately, and enjoy!