Sweet and spicy with a tangy punch, these honey-chipolte meatballs are a flavor blaster to any dish. They will ramp up pasta or sandwich. Within ten minutes, you’ll have a delicious dish that shine. Turkey is a great substitute to ground beef with less calories and saturated fats; turkey is even juicier than chicken, so the meatballs won’t dry out.
Here are some tips to keep in mind:
- I used turkey sausage instead of ground turkey. Remove the turkey from the casing and it acts just like paged ground turkey.
- I added purple peppers to the mix along with onion for an extra crunch.
- Instead of cider vinegar, I used red wine vinegar. You just need the acidity to balance the sweetness of the honey and spiciness of the chilies.
- Be sure to brown the meatballs in a pan before placing them in the oven to prevent them from drying out.
- Placing them in the oven allows the turkey to cook through without burning the outside.
- Be sure not to burn the sauce by constantly stirring the mix of meatballs in the sauce. Tip the pan to allow the sauce to gather in one spot. Then, spoon it evenly onto all
- I used about 2 sausages and made 8 meatballs, about 4 meatballs per sausage.
These sweet and spicy meatballs will make your mouth sizzle. They pair well with pasta or as a hoagie with peppers and onion. It’s a new way to enjoy turkey with flavor that will blow your taste buds away. Try it the next time you want to spice up your bland pasta.
Leave a comment with how you enjoy ground turkey. Follow other recipes and dishes on my Pinterest. Be sure to check back next Wednesday for more tips and tricks from The Cooking Bug.