Honey Chipotle Meatballs will knock your socks off, and I’m bringing it to you courtesy of the Paleo Cupboard Cookbook by my close personal gal pal, Amy Densmore.
I first met Amy over two years ago when I’d just left my classroom teaching gig, and I was a huge fan of her site Paleo Cupboard.
Another blogger connected us because I was too shy to reach out to her, and as luck would have it she 1) graciously started chatting with me and 2) we live just 15 minutes apart. Since then, Amy and I talk pretty much daily, and she’s been a huge source of support.
I’m so pleased to share this recipe for Honey Chipotle Meatballs with you, and it comes straight out of Amy’s book, The Paleo Cupboard Cookbook.
What Makes The Paleo Cupboard Cookbook Special?
Amy is a master of global flavors—so you’ll never get bored—and she’s got 140+ recipes with 8 weeks of meal plans & shopping lists to get you started. Plus, Amy wants you to learn how to make even the simplest dishes taste incredible, so she devoted a whole section to creating flavor.
The recipes in The Paleo Cupboard Cookbook are totally accessible and nutritionally well-rounded, plus they’re delivered with Amy’s signature wit. It’s a definite that you’ll have fun in the kitchen when you’re cooking from her book.
Now, On To the Honey Chipotle Meatballs!
“These meatballs make a great appetizer, or you can serve them over zucchini noodles (page 328) or Seasoned Cauliflower Rice (page 200) for a main dish. You can adjust the amount of chipotle powder and dry mustard in the sauce to suit your taste: use less if you are sensitive to heat, or add more if you like things a little spicier!”
I made the recipe, and it was incredibly simple with a few key ingredients that you’ll probably already have in your paleo pantry.
These Meatballs Are Great Appetizers
These would be perfect as an appetizer at a party – just set them out with some mini bamboo skewers or toothpicks – or as a non-fussy weeknight dinner. Definitely stupid-easy!
Order your copy of The Paleo Cupboard Cookbook!
Honey Chipotle Meatballs (Paleo, Gluten-Free)
Make this awesome Honey Chipotle Meatball recipe from the upcoming Paleo Cupboard Cookbook! These are paleo and gluten-free. These meatballs make a great weeknight meal or appetizer. Get the recipe now!
For the Meatballs
- 3/4 pound ground beef
- 3/4 pound ground pork
- 1/2 cup onion finely chopped
- 2 cloves garlic minced
- 1 egg beaten
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons ghee page 320, lard (page 322), or tallow (page 324)
For the Sauce:
- 1/2 cup chicken broth page 310
- 1/3 cup tomato paste
- 1/4 cup raw honey
- 2 tbsp freshly squeezed lemon juice
- 1/4 tsp chipotle chili powder chili powder
- 1/4 tsp fine sea salt
- 1/4 tsp paprika
- 1/4 tsp dry yellow mustard
- 3 green onions chopped, for garnish (optional)
Preheat the oven to 350°F. 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.
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.
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.
- 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.
Hi Steph – these look amazing and I can’t wait to try them for as an appetizer. They would be great for any party. How long will they keep? And am I able to make a big batch and freeze them for a later date?
Most cooked meats are good for at least 3-5 days in the fridge if properly stored. Yes, they can be frozen 🙂
Could you sub ground turkey in this recipe?
Yes but I wouldn’t use 99% fat free ground turkey breast. Too dry.