These meatballs make for a terrific appetizer and really are terribly easy to make. So often meatballs served as appetizers are prepared in such overbearingly sweet sauces that I am frankly unable to enjoy them. That is not the case with these honey chipotle meatballs. The balance of sweet and the spice of the chipotle is perfect. You can also adjust the amount of chipotle powder and dry mustard in the sauce to suit your taste: use less if you are sensitive to heat, or add more if you like things a little spicier!
As another option, why not make this into a main dish and serve them over zucchini noodles or my cauliflower rice (omit the saffron or not!)?
This delicious recipe is another favorite of mine contributed by The PaleoCupboard and can be enjoyed along with many others in her new book titled the same!
Be sure to email me and share photos of your delicious dishes that you create with this recipe. I do enjoy seeing them.
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Honey Chipotle Meatballs
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 8 as an appetizer or 4 as a main dish 1x
Description
These meatballs make for a terrific appetizer and really are terribly easy to make. So often meatballs served as appetizers are served in such overbearingly sweet sauces that I am frankly unable to enjoy them. That is not the case with these honey chipotle meatballs. The balance of sweet and the spice of the chipotle is perfect. You can also adjust the amount of chipotle powder and dry mustard in the sauce to suit your taste: use less if you are sensitive to heat, or add more if you like things a little spicier!
Ingredients
- For the meatballs
- ¾ pound ground beef
- ¾ pound ground pork
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- 1 large egg, beaten
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoons ghee, lard or tallow
- For the sauce
- ½ cup chicken stock
- ⅓ cup tomato paste
- ¼ cup raw honey
- 2 tablespoons freshly squeezed lemon juice
- ¼ teaspoon chipotle chili powder or chili powder
- ¼ teaspoon fine sea salt
- ¼ teaspoon paprika
- ¼ teaspoon dry yellow mustard
- 3 green onions, chopped, for garnish (optional)
Instructions
- Preheat the oven to 350°F.
- Make the meatballs:
- In a medium-sized mixing bowl, mix the ground beef and pork, onion, garlic, egg, salt, and pepper with your hands until just combined.
- Form the mixture into meatballs 1½ inches in diameter.
- Melt the ghee in a large oven-safe skillet over medium-high heat.
- Add the meatballs and cook for 5 minutes, turning frequently, until browned on all sides.
- Transfer the skillet to the oven and bake for 18 to 20 minutes, until the meatballs are cooked through.
- Make the sauce:
- Place all of the sauce ingredients in a medium saucepan over medium-high heat and whisk to combine.
- Bring just to a boil, then reduce the heat to low and simmer for 3 to 5 minutes, until the sauce has thickened, stirring occasionally.
- Taste and add additional chipotle powder or dry mustard if desired.
- Once the meatballs are done cooking, use a slotted spoon to transfer them to the pan with the sauce and toss to coat.
- Sprinkle with chopped green onion, if desired, and serve.
- Enjoy!
Notes
If you’re serving these meatballs as an appetizer, sprigs of fresh rosemary make a great substitute for toothpicks and add a bit of extra flavor.
If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.
I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.
