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Honey Chipotle Meatball Bowl with a fork in it.
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4.80 from 10 votes

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 Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Bowls
Cuisine: Southwest
Keyword: bowls, chicken meatballs, chipotle, honey chipotle, meatballs, rice bowls
Servings: 4 servings
Author: Danae Halliday

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

  • Cook the rice according to the package instructions.
  • Combine all of the ingredients for the corn salsa in a bowl. Stir together and taste for seasoning.
  • Preheat oven to 450° F. Line a baking sheet with parchment paper or foil. Spray it with cooking oil.
  • 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.
  • 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.
  • 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

Serving: 1g | Calories: 506kcal | Carbohydrates: 61g | Protein: 35g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 168mg | Sodium: 444mg | Fiber: 5g | Sugar: 16g