Honey Chipotle Meatballs

Serves 4

Ingredients

• For the Meatballs: 
  • 32 oz bag meatballs, any style – bite size preferred 
• For the Honey Chipotle Glaze 
  • 1/2  cup  honey 
  • 1/2  cup  chicken stock 
  • 1/2  teaspoon  salt 
  • 2  tablespoons  lime juice 
  • 4  tablespoons  adobo sauce 
  • 1  teaspoon  cornstarch

Instructions

• In a medium pan, combine the honey, stock, salt, lime juice, adobo sauce.  
• Stir together and cook until completely combined.  
• In a small bowl mix the cornstarch with a tablespoon of cold water until no lumps remain. Stir into the pan and continue stirring and simmering until slightly thickened. 
• Remove from heat and toss meatballs in the glaze, until coated.  *Can be marinated overnight in sealed bag.  
• Spread on sheet an in even layer, with cauliflower filling remainder of sheet pan.   
• Cook at 400 for 25 mins.
• Serve with rice of choice. 

Cooked with:

(Clockwise starting from top left) 

–Caribbean jerk shrimp with pineapple (side of quinoa and brown rice) 
–Honey chipotle meatballs with cauliflower (side of quinoa and brown rice)  
–Steak fajitas (side of quinoa and brown rice)
–Italian chicken and veggies
–Apple chicken sausage with southwest sweet potato hash