What’s Cookin’ in the Parsonage?

I spray the bun and the pan with cooking spray and toast it in a skillet, then put the meatballs and sauce on the crispy browned bread. This takes it from being good to being great!

Turkey Meatballs with Honey Chipotle Sauce
1 1/2 pounds ground turkey
1/2 yellow onion, minced
2 garlic cloves, minced
1/2 teaspoon fine salt
1/4 teaspoon freshly ground pepper
For sauteing ~ 1 Tablespoon olive oil
Preheat oven to 375˚F

Mix all ingredients, except oil, until combined, don’t overmix. Form into 16 meatballs, (for mini-meatballs form into 1-inch balls)
Heat oil over medium-high heat in a large ovenproof skillet; add meatballs and cook until nicely browned on all sides (about 10-12 minutes–reduce time by a few minutes for mini-meatballs.) When cooked transfer skillet to oven and bake 5 minutes.

Glaze: Again, I like to double this.
1 to 2 Tablespoons chopped chipotle in adobo sauce This will make it hot, so use sparingly if you don’t like it too spicy
2 Tablespoons honey
While meatballs are in oven mix both ingredients together in a small bowl.
Remove skillet from oven and pour honey mix over meatballs; swirl pan to coat meatballs and cook briefly over medium heat to slightly reduce glaze, swirl pan again to coat each meatball.

Serve  warm.

I hope you’ll give these a try!  This is a great 30 minute meal for a weeknight!

With love from my parsonage kitchen,