Here is the thing about me.
I don’t diet. At all.
I don’t work out, either. I actually got on my elliptical machine last Friday for 15 minutes and about died. Not pretty, you guys. Doodle and the Tall Boy were cheering me on and all I really wanted to do was jam a cupcake in my mouth.
I’m not one of those people who make resolutions at the beginning of the year about completely changing my eating habits or vow to work out a prescribed number of times per week. I can’t set myself up for failure like that. However, regardless of the sweets and goodies I tend to post here, most of the time, I do try to eat at least semi-healthy.
Not that meatballs are the epitome of health food, but if you make ‘em with ground turkey, they are at least a step in the right direction.
I have a love-hate affair with ground turkey. Early in my marriage, the Tall Boy and I attempted to make turkey burgers…and subsequently ended up ordering a pizza. While we now use ground turkey in many things (tacos, chili, etc), I haven’t yet been brave enough to try eating it again in patty-type form.
When I found this recipe for honey-chipotle meatballs, I was intrigued. With a glaze using chipotle chilies and honey, certainly there was enough flavor in these to make these palatable for us! And as a bonus, I didn’t have to feel so guilty about eating a few of these meatball appetizers when the ingredient list was fairly short and healthy.
What’s your favorite healthy appetizer?
- 1 pound ground turkey (or substitute ground beef, if you prefer)
- 1/3 cup yellow onion, diced
- 3 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 3-4 tablespoons honey, plus more for dipping
- 2-4 tablespoons chopped chipotle chilies in adobo sauce (we used 4 since we like it spicy; if you're not sure, start on the low end and add more if needed)
- 3 teaspoon apple cider vinegar
- 1 tablespoon olive oil
- Preheat oven to 375. In a medium bowl, mix together ground turkey, onion, garlic, salt, and pepper until just combined. Form into meatballs - I got about 16 meatballs when forming mine. In a separate bowl, stir together honey, chilies, and vinegar.
- In an ovenproof skillet, heat olive oil over medium-high heat. Add meatballs and cook until browned, about 10 minutes. Transfer skillet to oven and bake about 5 minutes. Remove from oven, pour honey mixture over the top of the meatballs, and swirl to coat. Cook until liquid is reduced and meatballs are coated.
- I do not have an ovenproof skillet, so I transferred mine to an 8x8 pan before placing in the oven. I kept my skillet warm, and then transferred the meatballs back to the skillet for glazing after removing from the oven.
- Serve with additional honey for dipping, if desired.
just barely adapted from Martha Stewart