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Honey Chipotle Meatballs

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Last Updated on November 28, 2020

honey chipotle meatballs

When I learned that my friend Amy from The Paleo Cupboard was working on a cookbook, I knew that it was going to be amazing and started counting down the days until it came out.

I got an advance copy and oh mama, this book is packed full of 140 recipes, 8 weeks’ worth of meal plans (complete shopping list included) and a ton of mouthwatering photos.  I did one quick flip through the book and bookmarked Taco Soup, Cajun Chicken Pasta, Crepes, and a handful of desserts.

Seriously, you are going to want to grab The Paleo Cupboard Cookbook the minute it comes out!  Amy has kindly let me share her amazing recpe for Honey Chipotle Meatballs so you can get a taste of what is in store when you buy her cookbook.

One lucky person has a chance to win a copy of their own. Enter below!

the paleo cupboard cookbook

Honey Chipotle Meatballs from The Paleo Cupboard cookbook
Yield: 16 to 20

Honey Chipotle Meatballs from The Paleo Cupboard cookbook

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

  • For the meatballs
  • ¾ pound ground beef
  • ¾ pound ground pork
  • ½ cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large egg, beaten
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 tablespoons ghee, page 320, page 322, page 324, lard , or tallow

For the sauce

  • ½ cup chicken stock, page 310
  • ⅓ cup tomato paste
  • ¼ cup raw honey
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ teaspoon chipotle chili powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon paprika
  • ¼ teaspoon dry yellow mustard
  • 3 green onions, optional, chopped, for garnish

Instructions

  1. Preheat the oven to 350°F.
  2. 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.
  3. 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.
  4. While the meatballs are cooking, 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.
  5. 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.

Nutrition Information:

Yield:

16

Serving Size:

g

Amount Per Serving: Calories: 157Saturated Fat: 4gCholesterol: 45mgSodium: 195mgCarbohydrates: 6gSugar: 5gProtein: 8g

Did you make this recipe?

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Annette

Tuesday 10th of November 2015

The one you made got my attention, so I know I'd make that one. But after looking, one of the first I'd make is Moroccan Chicken.

Hannah

Tuesday 10th of November 2015

Oo looks good! I think my family will love these. Can't wait to try!

Mia

Sunday 8th of November 2015

That looks delicious! I also love the metal toothpicks... looks so elegant.

Charlene

Saturday 7th of November 2015

I am excited to dive into the world of Pales cooking!!! I love different flavours of healthy food.

Bethany @ Athletic Avocado

Thursday 5th of November 2015

Im dying to try these sweet and savory meatballs! They sound Fab!

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