Honey Chipotle Chicken Meatballs – Paleo and Gluten Free
I had to hurry to take pictures of these because I I couldn’t stop eating them. Heed my warning, these will go fast. These chicken balls are paleo, gluten free and low-carb. LOVE these balls!
I have to admit, I was skeptical when I saw the original recipe for turkey meatballson MarthaStewart.com because the recipe didn’t call for any breading to bind the meatballs together.
I made some minor changes, used organic ground chicken and bam, it worked. It really worked. You just have to be a little gentle. I recommend reading the whole recipe through before starting.
Next time I make these, Ill be doubling the recipe because at this point, I don’t want to share any more of them. I’m seriously considering hiding the rest of them in the veggie crisper so the hubby won’t find them. I’m a greedy rabbit. I’ll eat these as a meal or as a quick protein snack on the go.
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
Preheat oven to 375. Either use a cast iron skillet that goes from stove top to oven or foil line a baking dish.
In a large bowl combine ground chicken, onions, garlic, salt and pepper. Use your hands to combine everything together.
Form into balls, set aside. This recipe yielded 16 balls for me.
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.
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).
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.
After browning the meatballs, place them in your foil lined baking dish and bake for 5 minutes.
Remove from oven and pour honey glaze over the top, coating each meatball.
Bake for 4 minutes, flip, spoon liquid over meatballs and bake for another 4.
Once again I am posting from beautiful South Dakota while sitting in a Perkins because they seem to have the best wifi connection in town. Yesterday we did a 10K hike (3.5 miles each way) to the top of Harney Peak in Custer State Park.
I was overcome with gratitude that my husband and I were able to do this challenging 5 hour hike because 100 pounds ago, it may have killed me. So when people ask “why would you want to hike to the top of a mountain?”, my response now is always, “because I can”.
While vacation is always great, I do miss home cooking and creating healthy recipes. Eating out can be challenging, especially in an area that doesn’t really make organic, preservative free meals a priority. That being said, try cooking this Sweet and Spicy Coconut Mango Chicken in my honor while I’m out West.
This recipe is so easy and simple. Very few ingredients and full of protein and flavor. Seriously, anybody can make this. You cannot screw it up. That might be going too far because I’ve been known to mess up the simplest of things but you know what I mean.
While this was cooking in the slow cooker, my house smelled like Hawaii. We rent homes when we vacation there so we can cook our food and play like we live there so using mango and coconut in anything automatically brings my senses back there.
You can also serve this as a chunky stew or top some cauliflower rice with it. I do recommend the topping of sweetened coconut flakes, it really adds a lot to the flavor.