Honey Chipotle Meatballs

Name: Honey Chipotle Meatballs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 50 serving
Ingredients: 1 pound ground breakfast sausage; 1 pound hot Italian sausage; 1 pound ground hamburger; 10 ounces 1 package frozen spinach, thawed and drained thoroughly; 1 cup finely grated parmesan; 2 whole eggs; 3 teaspoons dried basil; 1 teaspoons dried celery; 2 teaspoon dried thyme; 2 teaspoon garlic powder; 2 teaspoon kosher salt; 1 teaspoon chipotle pepper flakes; 2 Tbs honey; 1 cup bread crumbs; 2 bottles of Honey Chipotle Barbeque sauce

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
50
Calories
280 kcal
Course
Main Course

Honey Chipotle Meatballs

Alina Barrett

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This recipe makes about 50 meatballs - you may half the instructions for half the number of meatballs.

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Ingredients

Servings

For the Meatballs

1 pound ground breakfast sausage
1 pound hot Italian sausage remove from casing
1 pound ground hamburger
10 ounces 1 package frozen spinach, thawed and drained thoroughly
1 cup finely grated parmesan use the real stuff not the stuff in the green can
2 whole eggs
3 teaspoons dried basil
1 teaspoons dried celery
2 teaspoon dried thyme
2 teaspoon garlic powder
2 teaspoon kosher salt
1 teaspoon chipotle pepper flakes
2 Tbs honey
1 cup bread crumbs divided

For the Sauce

2 bottles of Honey Chipotle Barbeque sauce I use Sweet Baby Ray’s

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Instructions

Preheat the oven to 400 degrees F. Line two sheet pans with parchment paper.
In a large mixing bowl, combine the two sausages and hamburger, spinach, cheese, eggs, basil, celery, thyme, garlic powder, salt, pepper flakes, and ½ cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
Place the remaining ½ cup of bread crumbs into a small bowl. Using a small scoop (I used a 1 ½ inch scoop), scoop out equal size portions of the meat mixture and place on the lined sheet pans. Using your hands, roll the meatballs into rounds, roll in the bread crumbs and place the meatballs back onto the sheet trays. Bake for 20 minutes or until golden and cooked through. They will be sizzling when they are done.
Allow meatballs to cool a little and then gently place them into a crock pot or into a large sauce pan on the stove top. Cover well with the barbeque sauce and if on the stove top – heat over medium heat – stirring gently until heated through. If in the crock pot – set on medium and allow the contents to come to the same temperature. Serve when heated through. Can remain in the crockpot on low setting for a couple of hours if needed before serving.