Chipotle Honey Meatballs with Cilantro Lime Sauce

These meatballs sure have a good kick! They are sweet and spicy, and very tender. The creamy cilantro lime sauce is perfect for dipping, and cools the taste buds.

Servings 16 meatballs

Ingredients

For the meatballs

  • 1 lb ground beef
  • 1 lb ground pork
  • 1 clove garlic minced
  • 1 tsp smoked paprika
  • 1 tbsp worchestershire sauce
  • 1 egg
  • salt and pepper

Chipotle Honey Sauce

  • 3 chipotle peppers in adobo sauce* see note
  • 2 tsp adobo sauce
  • 1/2 cup honey
  • juice of 1 lime
  • 1 clove garlic minced
  • 1/2 tsp cornstarch
  • 1 tbsp butter

Creamy cilantro lime sauce

  • 1/2 cup Greek Yogurt
  • 1 small clove garlic minced
  • 1 bunch cilantro (1/2 cup)
  • 1 lime juiced
  • 1/2 tbsp water (only if needed) to thin sauce
  • salt

Instructions

To make the meatballs:

  1. Preheat oven to 350 degrees

  2. In a large mixing bowl, add all the ingredients and mix thoroughly until well combined. Roll the mixture into balls (about 2 tbsp), and place on a greased baking sheet. Bake in the oven for 15 minutes.

For the sauce:

  1. Place all the ingredients except the butter in a blender (or food processor) and blend until smooth. Adjust flavours to taste.

For the cilantro lime sauce:

  1. Place all ingredients in a blender or food processor. Blend until smooth. Place in the fridge until ready to serve. 

Serving the meatballs

  1. In a large pot, melt the 1 tbsp butter. Once it starts to bubble, add the chipotle sauce, and bring to a simmer. The sauce will thicken up. Once it's thick, add the meatballs and stir to coat. Serve on a platter with cilantro lime sauce.

Recipe Notes

****I highly recommend removing the seeds from the chipotle peppers. They are extremely spicy and unless you can handle extreme heat, it's wise to scrape them out. The sauce will still have a good kick, without the seeds.

These can be prepared ahead of time. Cook the meatballs and store in the fridge. When you're read to serve, cook the chipotle sauce. Toss the meatballs in the sauce, and pop in the oven at 350 for 10 minutes to reheat.

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