Meg Goes Nom Nom

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!

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Honey-Chipotle Turkey Meatballs

Lightly adapted from Martha Stewart

Ingredients

• 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

Directions

1. 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.

2. 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.