I love a dinner made of whole foods!
I tried roasting chickpeas for the first time last week, using Not A Leaf’s recipe and method, involving seasoning with brown sugar and lots of garam masala. They turned out great! Smoky, spicy, and sweet, as promised.
Also for dinner, I made Martha Stewart’s Honey-Chipotle Turkey Meatballs, which featured more smoky, spicy, and sweet flavors from the honey-chipotle glaze in which these meatballs were tossed. Delicious!
And thirdly, asparagus rounds out the meal. I mean, it’s super affordable and especially delicious right now.
This was a great well-rounded, low carb, nutritious dinner made of whole foods. Yum!
Honey-Chipotle Turkey Meatballs
Lightly adapted from Martha Stewart
- pound lean ground turkey (93% lean)
- 1/3 of a large yellow onion, diced small
- 1 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1.5 tablespoons honey
- 1 – 1 1/2 tablespoons chopped chipotle chiles in adobo sauce
- 1 1/2 teaspoons cider vinegar
- 1 tablespoon extra-virgin olive oil
Preheat oven to 375 degrees. In a medium bowl, mix together turkey, onion, garlic, salt, and ground pepper until combined (do not overmix). Form into 16 meatballs. In a small bowl, stir together honey, chiles, and vinegar.
In a large ovenproof skillet, heat olive oil over medium-high. Add meatballs and cook until browned on all sides, 10 to 12 minutes. Transfer skillet to oven and bake 5 minutes. Remove from oven, pour honey mixture over meatballs, and swirl skillet to coat; bake until liquid is reduced and meatballs are glazed, 5 minutes, swirling halfway through.