Sticky sweet & spicy raspberry-lime-chipotle turkey meatballs
Cutlets and meatballs
Around here, I’ve developed a reputation for my juicy turkey meatballs. I make all kinds of these tender, round morsels. This version is sweet and spicy with a sticky raspberry-chili glaze. The smoky heat of chipotle peppers plays against the sweet raspberries and tangy lime. <br /> <br />Some Notes: <br /> <br />This recipe has a medium heat level. If you want to keep things on the mild side, omit the whole chili. Canned chipotle chilies in adobo sauce are found in the Mexican section of most groceries stores. These chilies are hot, so I only use one, along with the liquid/sauce in the can. Do not make the mistake of adding the entire can of chilies to this recipe. One chili plus some of the liquid in the can is plenty. <br /> <br />The trick to keeping turkey meatballs moist is to keep them small. This ensures even cooking, without worrying that the centers aren’t cooked. Minced onion puts much needed moisture back into the ground turkey. The meatballs cook very quickly. Resist the urge to overcook them. <br /> <br />Liquid Smoke is wonderful in this sauce, bumping up the smoky notes. It’s also great in chili and other Mexican dishes. <br /> <br />Another type of jam, such as blackberry or peach, could be used as a substitute in place of raspberry jam.
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