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Skillet Honey Chipotle Meatballs with Corn Rice

Juicy meatballs glazed in a honey chipotle sauce and served over buttery corn rice. A bold, easy dinner with sweet-smoky flavor and simple ingredients.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground beef
  • 1/3 cup breadcrumbs
  • 1 large egg
  • 2 tbsp milk
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 tbsp olive oil
Honey Chipotle Sauce
  • 1 tbsp tomato paste
  • 1 tbsp finely chopped chipotle pepper in adobo
  • 3 tbsp honey
  • 1/2 cup chicken broth
  • 1 tbsp lime juice
Corn Rice
  • 1 cup long-grain white rice
  • 2 cups water
  • 1 cup corn frozen or canned
  • 1 tbsp butter
  • 2 tbsp cilantro chopped

Equipment

  • Mixing bowl
  • Large skillet
  • Saucepan

Method
 

  1. In a bowl, combine the ground beef, breadcrumbs, egg, milk, salt, pepper, and garlic powder. Mix gently and form into 16 meatballs.
  2. Heat the olive oil in a large skillet over medium heat and brown the meatballs on all sides for 6 to 8 minutes. Transfer to a plate.
  3. Stir the tomato paste and chopped chipotle into the skillet for 30 seconds.
  4. Add the honey and chicken broth, then simmer for 2 minutes.
  5. Return the meatballs to the skillet and cook for 5 to 7 minutes, until cooked through and glazed in the sauce. Stir in the lime juice.
  6. Meanwhile, cook the rice in the water according to package directions.
  7. Fold the corn and butter into the hot rice, then season lightly with salt.
  8. Serve the meatballs over the corn rice and finish with cilantro.

Notes

Tip: For a milder version, use less chipotle and add extra honey to soften the heat.