Vicky’s Molten Chipotle Chicken Meatballs
By Vicky McMahon from Tinley Park, IL

1½ lbs of ground white meat chicken
½ minced yellow onion
2 garlic cloves minced
1 teaspoon paprika
½ teaspoon pepper
¼ teaspoon salt
2 tablespoons honey
2 tablespoons chopped chipotle chilies in adobo sauce
2 teaspoons cider vinegar
1 package mini dinner rolls

1. Heat oven to 375 degrees
2. Combine meat, onion, garlic, paprika, pepper and salt but don’t over mix
3. Form into 1 inch meatballs, you should be able to get 16-20 meatballs
4. In a large ovenproof skillet heat 1 tablespoon olive oil
5. When pan is hot add meatballs and cook until they are browned on all sides about 10-12 minutes
6. Transfer skillet with meatballs to oven for about 5 minutes
7. While meatballs are cooking in oven combine honey, chipotle chilies and cider vinegar to make sauce
8. When meatballs are cooked pour sauce over meatballs and stir carefully until sauce is covering meatballs
9. Cook for 3-5 minutes on stovetop just until some of the extra liquid is reduced
10. Serve on mini dinner roll and enjoy

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