Raspberry Chipotle Meatballs Recipe
For the meatballs
- 1 pound of ground meat
- 1 1/2 cups of chopped or grated veggies (carrots, bell peppers, spinach and zucchini are great options)
- 2-4 garlic cloves, minced
- 3 tablespoons fresh herbs (used parsley and thyme)
- lemon zest
- heavy pinch of salt
- black pepper
- 1/2 teaspoon Spiceology Raspberry Chipotle
- 2 teaspoons dried basil
- drizzle of olive oil (can be swapped for an egg and breadcrumbs)
For the sauce
- 1 can coconut milk (13.5 oz)
- 1 teaspoon Spiceology Raspberry Chipotle
- 1/2 tablespoon ground mustard
- 1 cup vegetable broth
- pinch of salt
- pinch of pepper
- 2 teaspoons fresh thyme
- lemon zest
- juice of half a lemon
- 1/2 teaspoon paprika
- 1/2 tablespoon dried basil
Serve with carbs of your choice: rice, mashed potatoes, cauliflower rice, orzo, or couscous.
- Mix together your ground meat of choice, the chopped veggies, garlic, herbs, spices, lemon zest and oil until combined. Try not to over mix.
- Form into 2 inch round balls and set aside.
- Heat 1-2 tablespoons of oil in a pan over medium-high heat, arrange meatballs in a pan so they have plenty of room and let them sit undisturbed for 2-3 minutes then flip.
- After you’ve got some good color on your meatball, reduce the heat and let them finish cooking.
- Once meatballs have been cooked through, remove from the pan.
- In the same pan (!!important!! Don’t lose all the flavor you’ve got in there) You’re going to start building your sauce. Deglaze your pan by pouring in our vegetable broth and scrap any brown bits from the bottom of the pan, bring to simmer.
- Add fresh thyme, Lemon zest, lemon juice, coconut milk, raspberry chipotle, ground mustard, dried basil, and paprika. Combine well and keep at a simmer.
- If you want a thicker sauce, you can add a slurry to it made up of corn starch and warm water. The longer it sits, the thicker it will become.
- Then layer your preferred carbs, meatballs, and sauce. Top with fresh herbs and fresh lemon!