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Easy Chipotle Honey Meatballs

These Chipotle Honey Meatballs are the perfect sweet and spicy appetizer to bring to any party! They're SO easy to throw together, and will be the hit of any event!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer, entree
Cuisine: American
Keyword: air fryer meatballs, chipotle honey meatballs, easy homemade meatballs, homemade meatballs, honey chipotle sauce, sweet and spicy meatballs, turkey meatballs
Servings: 6 servings
Author: Nicole Leggio

Ingredients

Meatballs

  • 1 pound lean ground turkey
  • 1 teaspoon salt
  • ½ cup panko bread crumbs
  • 1 large egg
  • ½ cup grated onion
  • 1 ½ teaspoons minced garlic
  • 1 teaspoon finely minced chipotle pepper in adobo

Honey Chipotle Sauce

  • 2 teaspoons finely minced chipotle pepper in adobo
  • 1 ½ tablespoons adobo sauce from the chipotle peppers
  • 2 tablespoons honey
  • 1 ½ teaspoons minced garlic
  • ½ cup + 2 teaspoons chicken stock
  • 1 teaspoon cornstarch

Instructions

  • Preheat the oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper or aluminum foil and set aside.
  • Add 1 pound lean ground turkey , 1 teaspoon salt, ½ cup panko bread crumbs, 1 large egg, ½ cup grated onion, 1 ½ teaspoons minced garlic, and 1 teaspoon finely minced chipotle pepper in adobo to a large bowl. Use your hands to mix everything until fully combined.
  • Use a small ice cream scoop to form into 15 meatballs. Place the meatballs onto the prepared baking sheet and bake for 15-20 minutes until they reach an internal temperature of 165 degrees Fahrenheit and are golden brown.
  • While the meatballs bake, prepare the sauce by adding 2 teaspoons finely minced chipotle pepper in adobo, 1 ½ tablespoons adobo sauce e, 2 tablespoons honey, 1 ½ teaspoons minced garlic, and ½ cup of the ½ cup + 2 teaspoons chicken stock to a small saucepan. Cook over medium heat until it comes to a boil, then reduce the heat to low. Simmer for 3-4 minutes until the sauce begins to thicken slightly.
  • In a small bowl, combine the remaining 2 teaspoons of chicken stock with 1 teaspoon cornstarch to make a slurry. Add it to the sauce and whisk to combine. Continue to dimmer for about 2 minutes until thickened before turning off the heat.
  • Toss the cooked meatballs with the sauce before serving warm.

Nutrition

Calories: 168kcal | Carbohydrates: 13g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 73mg | Sodium: 1278mg | Potassium: 304mg | Fiber: 1g | Sugar: 7g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg

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