Saturday, April 17, 2010

Still Havin' a Ball

In my never-ending quest to find new recipes that fit my favorite eating style (that would be grazing-is it still called grazing?) I decided to try the Noble Pig's recipe for Chicken Meatballs with Chipotle Honey Sauce. Let me tell you a little about Cathy of Noble Pig fame. First of all I don't know her, but I do read her blog which makes me feel like I actually do know her. Anyway, a few years ago I stumbled across her Highly Addictive Lemon Squares and she had me hooked. Not only is Cathy an enthusiastic blogger (she posts almost daily), but her writing, photography, attention to detail and recipes are fabulous. I think I was most recently impressed when she did a post around Super Bowl time that featured nineteen! yes nineteen appetizer and party suggestions and one of the dishes I bookmarked in my head was the Chicken Meatballs. I finally got around to making them and they are as tasty as I expected. The sweetness of the honey combined with the smokey bite of the chipotles makes your taste buds dance and then dance some more. All the ingredients are easy to find in the regular grocery store and in true Noble Pig style, the recipe is easy to make.

Cathy's original recipe made 48 meatballs. I cut the recipe in half because I didn't need that many meatballs and (unfortunately) wasn't having a party. I made a few minor changes along the way for the sake of convenience, but all in all, this is one fine recipe.

Chicken Meatballs with Chipotle Honey Sauce

1 pound ground chicken
1 egg slightly beaten
1/4 cup bread crumbs
1/4 cup chopped fresh cilantro
1 T fresh lime juice -about 1/2 a lime
2 cloves garlic chopped
2 chipotle peppers chopped-they come in a small can labeled "with adobo sauce"
1 T adobo sauce
1/2 tsp salt
cooking spray

1/4 cup plus 2 T honey
1 chipotle pepper
2 T chicken broth -I used water
2 T tomato paste
1 T lime juice - use the other half of the lime
1 tsp Dijon mustard
1/4 tsp salt

To make the meatballs: Combine all ingredients (except cooking spray) and mix well. Line a baking sheet with aluminum foil and lightly spray with cooking spray. Form chicken into 24 meatballs, cover with plastic wrap and refrigerate for 1 hour.

To make the sauce: In a blender combine all ingredients and process until smooth. Set aside.

Pre heat oven to 400 degrees. Remove meatballs from the fridge and lightly mist with cooking spray. Bake 12 minutes and remove meatballs to a baking dish. Add sauce with a spoon or brush until all the meatballs are coated. Bake another 12-15 minutes. I did not use all of the sauce but saved it in case I need more when I reheat the rest.

And what beverage would you like with these tasty little morsels I pondered. A cold beer might be nice. Maybe a glass of white wine. I think I'll have a Skinnygirl Margarita. I couldn't resist. I saw Bethany Frankel's (almost) life size cut out at the liquor store and decided to give this concoction a try. Now I'm not much of a margarita drinker, but for about 12 dollars a bottle, this ice-chilled Skinnygirl tastes pretty darn good and definately complements the meatballs. Thanks Bethany. Thanks Cathy. I'm havin' a ball.

Note-I'll be taking a week or two off from blogging since I'll be entertaining my friend Jeannine while she visits from Canada. See you in a few.


Didi Dalaba said...

So saved that my friend, that sounds amazing!!
Enjoy more margaritas with your friend!! ♥

Didi Dalaba said...

Linda that sounds awesome!! I'm so making these.
Enjoy another margarita with your friend!! ♥