This Honey Chipotle Meatball recipe 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, onto the Honey Chipotle Meatball recipe!
“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 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!
- For the meatballs
- 3/4 pound ground beef
- 3/4 pound ground pork
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 large 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 stock (page 310)
- 1/3 cup tomato paste
- 1/4 cup raw honey
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon chipotle chili powder or chili powder
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon paprika
- 1/4 teaspoon 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.
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