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Chicken Meatballs with Chipotle-Honey Sauce

Cathy Pollak — Sun, 22 Sep 2024 11:17:00 +0000

These chicken meatballs with chipotle-honey sauce are saucy, a little sassy, and packed with flavor. I love making them for game day, holidays, or even just a Friday night.

Chicken Meatballs with Chipotle-Honey Sauce

These chipotle chicken meatballs are always well-received. I love how the honey balances out the spicy chipotle, so they work for all kinds of taste buds.

Using ground chicken keeps them a little lighter, but you can swap in any ground meat you like. They’re perfect for game day or really any time you need some crowd-pleasing finger food.

Why I Love This Recipe

I like how easy it is to switch up the protein in this recipe.
The chipotle honey sauce really sticks to the meatballs, making each bite flavorful.
They’re perfect for serving at parties or casual get-togethers.

Ingredients

Here’s what goes into these chipotle-honey chicken meatballs:

Plain dry bread crumbs – Not panko and not seasoned.
Chipotle peppers in adobo – Smoky flavor, big payoff.
Salt – Regular table salt’s fine.
Vegetable oil – Any neutral oil works.
Honey – Clover or hot honey if you want heat.
Chicken broth – Low-sodium if you can.
Tomato paste – Adds that deep, rich flavor.
Dijon mustard – Skip yellow; Dijon keeps it sharp.
Ground chicken – Light but still rich.
Eggs – Bind it all together.
Fresh cilantro – Adds freshness.
Lime juice – Always fresh, never bottled.
Garlic – You need it.

How To Make Ground Chicken Meatballs with Chipotle-Honey Sauce

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (preheat the oven):
Set your oven to 400°F so it’s ready when you are.
Step Two (mix the meatballs):
In a medium bowl, combine the ground chicken with the eggs, bread crumbs, cilantro, lime juice, garlic, 1 tablespoon of adobo sauce, and salt. I always mix it by hand so I can tell when the texture’s right, just firm enough to roll.
Step Three (shape and chill):
Line two baking sheets with parchment paper. Roll the mixture into about 48 small meatballs and place them on the trays. Cover with plastic wrap and let them chill for about an hour so they firm up.
Step Four (blend the sauce):
While the meatballs are chilling, blend the honey, chipotle peppers in adobo, chicken broth, tomato paste, lime juice, Dijon, and a pinch of salt until smooth. The Dijon and lime keep the sauce sharp instead of sweet.
Step Five (bake the meatballs):
Pull the trays from the fridge, brush the meatballs lightly with vegetable oil, and bake for about 12 minutes.
Step Six (add the sauce):
Take them out, move them to a baking dish, and brush generously with the chipotle-honey sauce so they’re well coated.
Step Seven (finish baking):
Pop the dish back in the oven until the meatballs are heated through and the sauce thickens slightly. Serve warm. If you like using ground chicken in bold, spicy recipes, my ground chicken chili
takes those same flavors in a hearty, tomato-based direction.

Recipe Tips

Form the meatballs the same size so they bake evenly.
Chill them for an hour to help them hold shape and build flavor.
Brush with oil before baking for a golden edge.
Serve extra chipotle-honey sauce on the side.
They’re great over rice with a veggie or as sub sandwiches with cheese.
If the sauce runs hot, add more honey or start with fewer chiles.
Taste as you go and skip the chipotle seeds if you want less heat.
Cool completely before storing in an airtight container.
Reheat gently on the stove or in a slow cooker on warm.
Double the recipe in two separate batches so the meat doesn’t get overworked.

Storage and Freezer

Here are some storage and freezer tips to keep your meatballs fresh:

Let the meatballs cool completely before storing them.
Place the cooled meatballs in an airtight container in the fridge, where they’ll stay good for about 3-4 days.
If you want to freeze them, arrange the meatballs in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They should be good for about 3 months.
To reheat, just thaw them in the fridge overnight and warm them up in a saucepan or the oven until heated through.

I enjoy the versatility of chipotle flavor – it pairs well with a variety of ingredients and cuisines. If you also love it, give my chipotle beef tostadas a try, or make a batch of these chipotle chicken bites for your next taco night. If it’s chilly out, make a bowl of this chipotle tomato soup and serve it with a side of grilled cheese. These soup-sized turkey chipotle meatballs are perfect in a steaming bowl of soup.

More Meatball Recipes

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Chicken Meatballs with Chipotle-Honey Sauce

These Chicken Meatballs with Chipotle-Honey Sauce are saucy, a little sassy, and packed with flavor. They're perfect for game day, holidays, or even just a Friday night.

Course Appetizer, Main Course

Cuisine American

Keyword Chicken Meatballs with Chipotle-Honey Sauce

Prep Time 30

Cook Time 30

chilling 1

Total Time 2

Servings people

Calories 366kcal

Author Cathy Pollak

Equipment

Ingredients

Meatballs:

2 lbs. ground chicken
2 large eggs, lightly beaten
1/3 cup plain, dry bread crumbs
1/3 cup chopped fresh cilantro or parsley
2 tbsps fresh lime juice
4 cloves garlic, crushed
1 (4 oz) can chipotle peppers in adobo sauce divided
1 tsp table salt
vegetable oil

Chipotle-Honey Sauce:

3/4 cup clover honey
2-3 whole chipotle peppers in adobo sauce (leftover from the meatballs)
1/3 cup chicken broth
1/3 cup tomato paste
1 tbsp fresh lime juice
2 tsps Dijon mustard
1/2 tsp table salt

Instructions

Preheat oven to 400 degrees F.
Combine ground chicken, eggs, bread crumbs, cilantro, lime juice, garlic, 1 Tablespoon of adobo sauce and salt in a medium bowl. Mix well.
2 lbs. ground chicken, 2 large eggs, lightly beaten, 1/3 cup plain, dry bread crumbs, 1/3 cup chopped fresh cilantro or parsley, 2 tbsps fresh lime juice, 4 cloves garlic, crushed, 1 (4 oz) can chipotle peppers in adobo sauce, 1 tsp table salt
Line two baking sheets with parchment paper and form chicken mixture into 48 meatballs. Place the meatballs on the baking sheets and cover with plastic wrap; chill 1 hour. While the meatballs are chilling, make the sauce.
In a food processor or blender combine honey, chipotle peppers in adobo sauce, chicken broth, tomato paste, lime juice, Dijon mustard and salt. Process until smooth. Set aside.
3/4 cup clover honey, 2-3 whole chipotle peppers in adobo sauce , 1/3 cup chicken broth, 1/3 cup tomato paste, 1 tbsp fresh lime juice, 2 tsps Dijon mustard, 1/2 tsp table salt
Remove meatballs from the refrigerator and lightly brush with vegetable oil. Bake both trays in the oven for 12 minutes.
vegetable oil
Remove the trays from the oven and place meatballs in a baking dish. Add Chipotle-Honey Sauce and brush the meatballs until they are coated.
Bake another 12-15 minutes until meatballs are heated through and glazed with sauce.

Video

Notes

For optimal outcomes when preparing these chipotle chicken meatballs, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Have you made these Chicken Meatballs with Chipotle-Honey Sauce? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Chicken Meatballs with Chipotle-Honey Sauce appeared first on Noble Pig.

Slow Cooker Honey-Soy Pulled Pork

Cathy Pollak — Wed, 03 Jan 2024 17:20:40 +0000

Slow cooker honey-soy pulled pork that tastes like you spent all day on it. Ten minutes of prep, and dinner practically makes itself.

Slow Cooker Honey-Soy Pulled Pork

This slow cooker honey-soy braised pork comes together perfectly with the help of what I refer to as the dynamic quartet of ingredients – honey, soy sauce, garlic, and vinegar.

When tucked into a bun, these pulled pork sandwiches bring a tasty twist, steering clear of the usual barbecue sauce. The sweet vibes from honey and brown sugar mix perfectly with the soy sauce’s depth, all tied together by a tangy kick from vinegar. Toss in some fresh garlic for a savory touch, and voilà, an unforgettable meal.

Why I Love This Recipe

Effortless Prep: Takes only 10 minutes to assemble in the morning.
Set-and-Forget: A true slow-cooker gem—minimal attention required.
Has Complexity: Rich, savory flavors that defy the simple prep. You’ll be surprised!
Pure Comfort Food: The tastiest answer to your easy and comforting dinner cravings.

Ingredients

Honey – Clover honey’s my pick, but any mild one works.
Soy sauce – Reduced sodium; tamari or aminos if you need gluten-free.
White vinegar – Sharp and clean. Apple cider vinegar works too.
Brown sugar – Golden brown keeps it balanced. Brown sugar sweetens and balances the soy. If you’re out, here’s how to make brown sugar in one minute
Dried basil – Use the leaves, not powder.
Cornstarch – For thickening; arrowroot works too.
Garlic – Fresh if you can, jarred if you can’t.
Pork shoulder – Boston butt, same thing, perfect cut.

I use the same honey, soy and garlic players in my baked sticky honey garlic chicken wings and my grilled spicy honey garlic chicken. You’ll even see this trio show up again in my easy recipe for Mongolian beef noodles. It’s such a good combo of flavors.

How To Make Slow Cooker Honey-Soy Pulled Pork

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (prep the pork)
Trim off any thick pieces of fat from the pork shoulder and drop it into the slow cooker. No need to be perfect here just get the big stuff.
Step Two (mix the sauce)
In a bowl, whisk together the honey, soy sauce, vinegar, brown sugar, basil, and garlic. Pour it over the pork so it’s coated in that sweet-salty mix.
Step Three (slow cook and thicken)
Set the slow cooker to low and let it do its thing. When it’s done, lift out the pork and pour the cooking liquid into a bowl. Let it rest a few minutes so the fat rises, then skim it off. Move the sauce to a saucepan over medium heat. Stir the cornstarch with a little water and whisk it into the sauce. Keep stirring until it thickens, don’t let it boil for more than a minute or it can thin back out.
Step Four (shred and finish)
Shred the pork with two forks, pulling out any extra fat. Pour the sauce back over the meat and stir to coat. It’s perfect on its own, or piled high on a sandwich bun.

Recipe Tips

Let the pork sit out a bit before cooking so it’s not ice cold going in.
Pork pulls best around 195–205°F (90–96°C). That’s when it shreds easily and stays juicy.
Trim off the thick fat before slow cooking since it’ll simmer right in the sauce.
Pile it on buns with slaw, my homemade dill pickles, or pickled red onions for the full sandwich moment.
Leftovers are gold, try them on nachos, in quesadillas, or tossed into a breakfast hash.

FAQs

Can I make this recipe in advance?
Yes. In fact, the flavors often intensify when made ahead, making it a great make-ahead dish.
Can I cook this on high heat instead of low for a shorter time?
While low and slow is recommended for optimal tenderness, you can cook on high for a shorter duration. The pork will need to be in the 195-205°F (90-96°C) range for it to be pullable.
How do I prevent the sauce from becoming too thick?
Add the cornstarch mixture gradually and stir continuously to avoid clumps. If the sauce becomes too thick, a little water can help reach the desired consistency.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Can I reheat pulled pork in the microwave?
Yes, reheating in the microwave is convenient. Add a splash of water to maintain moisture while heating it up.
Can I freeze this?
Yes, pulled pork and this recipe freezes well. Let it cool completely before transferring it to an airtight container or freezer bags. Remove as much air as possible to help prevent freezer burn.

More Pork Recipes in the Slow Cooker

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Slow Cooker Honey-Soy Pulled Pork

Rescuing your weeknight with a hassle-free slow-cooker masterpiece—truly a "set-it-and-forget-it" meal, with flavors that seem far more labor-intensive. This savory pork only demands about 10 minutes of your morning for effortless preparation. Enjoy this pulled pork on your favorite soft or crusty bun.

Course Main Course

Cuisine American

Keyword Slow Cooker Honey-Soy Pulled Pork

Prep Time 20

Cook Time 8

Total Time 8 10

Servings

Calories 453kcal

Author Cathy Pollak

Equipment

Ingredients

1 (6-7 lb) pork shoulder/Boston Butt
1-1/4 cups clover honey
1/2 cup low sodium soy sauce
1/4 cup distilled white vinegar
1/4 cup light brown sugar
1/4 cup dried basil leaves
3 tbsps minced garlic
1/4 cup cornstarch

Instructions

Trim pork shoulder of all extra fat and place meat in slow-cooker.*
1 (6-7 lb) pork shoulder/Boston Butt
In a separate bowl, combine honey, soy sauce, vinegar, brown sugar, basil and garlic. Pour on top of meat.
1-1/4 cups clover honey, 1/2 cup low sodium soy sauce, 1/4 cup distilled white vinegar , 1/4 cup light brown sugar, 1/4 cup dried basil leaves, 3 tbsps minced garlic
Set slow cooker on low for 8 hours. When done, remove meat and pour sauce into a large pouring vessel bowl. Let sit for about 20 minutes and skim off any visible fat from the top. Pour sauce into sauce pan over medium heat. Mix cornstarch with 1/4 cup water and add slowly to the sauce. Continue to stir, making sure there are no clumps. Sauce will thicken once mixture is hot enough, make sure not to boil over 1 minute as the cornstarch will break down.
1/4 cup cornstarch
Shred meat with two forks, removing any other visible fat and pour sauce over the meat. Eat as is or make it into a sandwich.

Video

Notes

Pork Prep: *Removing the obviously visible fat on the pork is helpful for this recipe since it cooks in the sauce. The meat is as tender as if you cooked with the fat originally.

For optimal outcomes when preparing this slow cooker honey-soy pulled pork, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Slow Cooker Honey-Soy Pulled Pork appeared first on Noble Pig.

Streuseled Honey Butter Breakfast Muffins

Cathy Pollak — Wed, 22 Jun 2022 15:47:37 +0000

The streusel topping creates contrast to the tender honey butter muffins below, and together make the best crunchy, buttery flavored muffins you could hope for at the breakfast table.

I have one criteria for breakfast muffins. I don’t want them over-the-top sweet.

These Streuseled Honey-Butter Breakfast Muffins fit the “not too sweet” bill perfectly. And the streusel makes the perfect crunchy-crunch texture that’s also very coffee friendly.

These muffins rise into the perfect dome shape, don’t brown too much and stay moist for days.

Have these on the breakfast table when the family wakes up or take them to your besties house for brunch. Either way they’ll be well-received.

Ingredients

This muffin recipe is as quick and easy as it sounds. I’m confident you could make it with your eyes closed. Along with some very basic ingredients, you’ll need two bowls, a whisk, and a spatula to make it happen.

Flour – All-purpose flour is what I used for this muffin recipe
Baking powder – is my choice of leavening for this muffin base
Salt – table salt is what you need
Butter – use a European flavored butter for the best taste when it comes to baking
Sugar – granulated for this recipe in the batter and the streusel
Eggs – You need 1 large egg
Milk – I used whole milk for the muffins, but you can also use buttermilk if you prefer
Honey – Regular clover honey works well, but use what you have
Cinnamon – flavors the streusel

Making These Breakfast Muffins

Your basic muffin batter shouldn’t be too sweet. A good rule to follow is to use as much sugar as butter, this recipe is close, but because of the streusel, flavor and sweetness is injected in a different way. And be mindful not to over mix when combining ingredients.

Combining the muffin ingredients is as easy as it sounds. Place the flour, sugar, baking powder, and salt in a bowl and use a whisk to stir until everything is well combined.

One Important note: Make sure you properly measure the all-purpose flour before you begin. You do not want to scoop the flour out of the canister with the measuring cup. Flour does compact and you easily end up with too much flour when measuring this way.

Instead, fluff the flour in the canister with a fork and carefully spoon it into the measuring cup. Use the back of a knife to level off the cup. Or use a scale to weigh the flour, which is my preferred method.

You want the eggs and milk to be at room temperature. Set them out at least thirty minutes to one hour before you want to begin making the muffins.

Use melted butter that has cooled. Letting it cool doesn’t scramble the egg when you finally mix them together.

Add melted and cooled butter, eggs, and milk, using the whisk to stir until everything is well combined.

Stir flour mixture into the butter mixture with a silicone spatula. Continue folding the two mixtures together until flour is moistened

Remember, over mixing the batter will result in a dense, chewy muffin. When you can see no visible streaks of dry flour, stop stirring.

The batter will be lumpy, which is completely normal for muffins.

Recipe Tips

Use oil instead of butter, however the texture of the muffins will be much softer and I do prefer butter for flavor.
You can try combination of oil and butter for the batter using a 1:1 ratio.
Make the muffins gluten-free by using a 1-1 Gluten Free Flour.
Buttermilk, sour cream or yogurt can be used in place of whole milk. If you wish to use Greek yogurt, you’ll need to thin it slightly with water first, which is a little more complicated.

More Muffin Recipe to Try

When it comes to fast and easy, grab-and-go breakfast options, muffins for breakfast don’t get nearly the fanfare they deserve. Muffins are the meal-worthy cousin to the cupcake, the single-serve version of quick bread and delicious way to start the day.

This post may contain affiliate links. Please read my disclosure policy.

Streuseled Honey Butter Breakfast Muffins

The streusel topping creates contrast to the tender honey butter muffins below, and together make the best crunchy, buttery flavored muffins you could hope for at the breakfast table.

Course Breakfast

Cuisine American

Keyword Streuseled Honey Butter Breakfast Muffins

Prep Time 10

Cook Time 20

Cooling 10

Total Time 40

Servings muffins

Calories 269kcal

Author Cathy Pollak

Ingredients

Streusel:

1/4 cup all-purpose flour
1/4 cup granulated sugar
1/2 tsp ground cinnamon
2 tbsp butter softened

Muffins:

2 cups all-purpose flour
1/2 cup granulated sugar
3 tsp baking powder
1/2 tsp table salt
1 large egg, room temperature
1 cup whole milk room temperature
1/4 cup butter melted and slightly cooled
1/4 cup honey

Instructions

Preheat oven to 375 degrees F. Prepare a muffin pan with cooking spray. You could also use paper-liners if you choose.
To make the streusel, place all ingredients in a small bowl. With your fingers, mix together until a crumb-like texture occurs. Set aside.
1/4 cup all-purpose flour, 1/4 cup granulated sugar, 1/2 tsp ground cinnamon, 2 tbsp butter
Combine flour, sugar, baking powder and salt in a large bowl. In another smaller bowl, combine egg, milk, butter and honey. (If your milk is very cold you are going to harden the melted butter when you mix them together. This is why I suggest room temps. However, if your wet ingredients seize up for any reason when you mix them together, you could warm them slightly until they are mixable again. One minute on the stove top over low heat and you should be fine.) Pour wet ingredients into dry ingredients and stir to combine. Do not overmix.
2 cups all-purpose flour, 1/2 cup granulated sugar, 3 tsp baking powder, 1/2 tsp table salt, 1 large egg, room temperature, 1 cup whole milk, 1/4 cup butter, 1/4 cup honey
Fill muffin cups 3/4 of the way full. Sprinkle each cup with streusel and bake for 18-20 minutes or until a toothpick stuck in the middle comes out clean. Place pan on a wire rack to cool for 10 minutes. Remove each muffin individually with a knife or fork inserted around the edge. Serve warm if you can and with extra honey.

Video

Notes

As always, nutrition information is only approximate. If this number is important to you, please calculate yourself using your exact weights, measurements and the brands you are using to make this.

Nutrition

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Streuseled Honey Butter Breakfast Muffins appeared first on Noble Pig.