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Honey Chipotle Meatball Bowls

Baked meatballs are coated in a sweet and spicy honey chipotle sauce and served on top of rice with corn salsa.

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4 servings
Calories: 506 kcal
Course: Appetizer
Cuisine: American

Ingredients

Meatballs
  • 1 pound ground chicken or turkey
  • 3 tablespoons finely chopped green onion
  • 1/3 cup panko breadcrumbs gluten-free if needed
  • 1 egg
  • 1 Chipotle chile finely chopped
  • 1 teaspoon adobo sauce
  • 1 tablespoon chopped cilantro
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon kosher salt
  • fresh ground black pepper to taste
Sauce
  • 2 teaspoon finely minced chipotle chile in adobo sauce + 1 tablespoon adobo sauce
  • 2 tablespoons honey
  • 1/2 cup low sodium chicken broth
  • salt to taste
  • 1 teaspoon cornstarch mixed with 2 teaspoons water
Corn Salsa
  • 1 1/2 cups frozen corn defrosted
  • 1 Jalapeño deseeded and finely chopped
  • 1/3 cup diced red onion
  • 2 tablespoons chopped cilantro
  • 1/2 of a lime juiced
  • Salt and freshly ground black pepper to taste
Other Ingredients
  • 2 cups cooked rice
  • 1 avocado peeled and sliced (optional)

Instructions

    Cup of Yum
  1. Cook the rice according to the package instructions.
  2. Combine all of the ingredients for the corn salsa in a bowl. Stir together and taste for seasoning.
  3. Preheat oven to 450° F. Line a baking sheet with parchment paper or foil. Spray it with cooking oil.
  4. Combine all of the ingredients for the meatballs in a bowl and use your hands to mix everything together. Use a cookie scoop or tablespoon to scoop out tablespoon sized amounts of the meat mixture. Roll into balls and place them on the prepared baking sheet. Spray the tops of the meatballs with cooking spray and then bake at 450° F. for 10-12 minutes or until golden and cooked through.
  5. While the meatballs are baking add all of the ingredients for the sauce, except the cornstarch slurry to a saucepan. Whisk together and bring the sauce to a boil. Once boiling, whisk in the cornstarch slurry. Lower the heat to medium-low and let the sauce simmer for several minutes or until it thickens.  Add the meatballs into the sauce and stir until they're coated.
  6. To assemble the bowls, add rice to a bowl and top it with 4-5 meatballs or however many you want. Add on the corn salsa and sliced avocado. Garnish with cilantro if desired.

Nutrition Information

Serving 1g Calories 506kcal (25%) Carbohydrates 61g (20%) Protein 35g (70%) Fat 15g (23%) Saturated Fat 4g (20%) Polyunsaturated Fat 10g Cholesterol 168mg (56%) Sodium 444mg (19%) Fiber 5g (20%) Sugar 16g (32%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 506

% Daily Value*

Serving 1g
Calories 506kcal 25%
Carbohydrates 61g 20%
Protein 35g 70%
Fat 15g 23%
Saturated Fat 4g 20%
Polyunsaturated Fat 10g 59%
Cholesterol 168mg 56%
Sodium 444mg 19%
Fiber 5g 20%
Sugar 16g 32%

* Percent Daily Values are based on a 2,000 calorie diet.