Honey Chipotle Chicken Meatballs
Prep time
Cook time
Total time
Recipe type: Paleo, Gluten Free, Low Carb, Protein
  • 1 pound organic ground chicken
  • ½ yellow onion, diced small
  • 4 Tablespoons raw honey
  • 2 Tablespoon extra-virgin olive oil
  • 1 - 2 Tablespoon adobo sauce (can sub with sriracha sauce)
  • 4 teaspoon cider vinegar
  • 1 teaspoon chipotle flakes seasoning
  • 1 teaspoon minced garlic (I used the kind from a jar)
  • ½ teaspoon sea salt
  • ¼ teaspoon ground pepper
  1. Preheat oven to 375. Either use a cast iron skillet that goes from stove top to oven or foil line a baking dish.
  2. In a large bowl combine ground chicken, onions, garlic, salt and pepper. Use your hands to combine everything together.
  3. Form into balls, set aside. This recipe yielded 16 balls for me.
  4. In a small bowl, whisk together raw honey, vinegar, adobe sauce and chipotle seasoning. The raw honey will liquefy after a minute or so, just keep stirring.
  5. Heat olive oil in a skillet on medium/high. (I used a cast iron skillet so I could use it on the stove top and move it directly to the oven but you could use regular skillet, just add another ½ Tablespoon of olive oil at a time to make sure the meatballs don't burn if not using a cast iron skillet).
  6. Once the oil is heated, place meatballs in pan and cook until they are browned all over. I cooked them on one side for about 6 minutes then using tongs, CAREFULLY flipped them over and cooked for another 6 minutes.
  7. After browning the meatballs, place them in your foil lined baking dish and bake for 5 minutes.
  8. Remove from oven and pour honey glaze over the top, coating each meatball.
  9. Bake for 4 minutes, flip, spoon liquid over meatballs and bake for another 4.
  10. Serve and hide the leftovers from everyone :)
Recipe by at http://theorganicrabbit.com/honey-chipotle-chicken-meatballs/