- Yield: 20
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Serving: For Family
Raspberry Chipotle Turkey Meatballs
Ingredients
- Meatballs:
- Ground Turkey - 1 lb.
- Shallot - 1, chopped
- Garlic - 3 cloves, minced
- Extra Virgin Olive Oil - 1 tbsps.
- sea salt - 1 tsp.
- Cumin - 1/2 tsp.
- Cinnamon - 1/4 tsp.
- Red Pepper Flakes - 1/4 tsp.
- Sauce:
- BC Raspberries, fresh or frozen - 3/4 cup
- Tomato Sauce - 1 - 15 oz can
- Chipotle Pepper in adobo sauce - 1-2 peppers
- apple cider vinegar - 2 tbsps.
- Garlic - 1 clove
- Honey - 1 tbsp.
- Cinnamon - 1/4 tsp.
- Allspice - 1/8 tsp.
- Smoked Salt - 1/4 tsp.
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and a drizzle of olive oil. Either chop or in a food processor, finely chop the shallot and garlic. Add to the ground turkey with the spices and mix together.
- Form into 1-inch size balls, line on baking sheet and drizzle with remaining olive oil.
- Bake for 15 minutes, flip and then bake for another 10 - 15 minutes.
- Meanwhile - prepare the sauce.
- Add all the ingredients to a saucepan. Bring to a simmer over medium low heat.
- Using a handheld emulsifier puree into a smooth sauce. (if you don't have a handheld emulsifier you can just pour the sauce into a blender and puree - be careful its hot.)
- Bring sauce to a simmer again, then turn off heat and add cooked meatballs.
- Serve with a side of sauce and toothpicks.
- Enjoy!
Great to serve at that big time sporting event your husband talked you into hosting.
by: lafig – The Talking Kitchen
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