A 30/10 Recipe...

Raspberry Chipotle Balls

RECIPE SUMMARY

 

Raspberry Chipotle Balls

Makes 2 servings: Counts towards 1-8oz serving of Protein, 1 tablespoon of Oil, 1 dairy option

 

INGREDIENTS

Sauce
 4 Chipotle Chilies, dried
 ½ cup Walden Farms Raspberry Spread
 1 cup Water
 3 tablespoons Tamari
 6 tablespoons Half and Half (or 3 Oz)
 Sea Salt to Taste
Meatball
 1 lb Ground Turkey
 1 Egg
 2 tablespoons Coconut Oil
 ¼ cup Chives, sliced thin
 ½ tablespoon Garlic Powder
 ½ tablespoon Onion Powder
 ½ teaspoon Sea Salt
 ½ teaspoon Pepper

 

DIRECTIONS

1

Bring a pot of water to a boil, turn the heat off and place the dried chipotles in the water for 20-30 minutes.

2

In a large bowl combine the turkey, egg, coconut oil, chives, garlic powder, onion powder, sea salt, and pepper. Mix this until just combined and set in the fridge for at least 30 minutes.

3

While the meat is chilling de-seed and stem the re-hydrated chilies and place them in a food processor with the raspberry spread, water, tamari, and half and half blend until smooth, taste and adjust seasonings as needed. Set aside.

4

Heat the oven to 400ºF and line a tray with foil or parchment paper. Take the turkey mixture out of the fridge and form into 2” balls and place on the tray. Bake for 15-20 minutes or until the internal temperature is 165ºF.

Crock Pot Method
5

While the meatballs are cooking place the chipotle sauce in a crock pot and turn to high heat. Once the meatballs have finished cooking add them to the sauce and stir to coat. Keep them at high heat for 30 minutes and then turn to warm for the rest of the day.

Oven Method
6

While the meatballs are cooking place the chipotles sauce in an oven safe dish and place it in the oven and stir every 5 minutes until the meatballs are cooked through. Add them to the chipotle sauce and stir to combine, then place the meatball dish back in the oven and turn the oven to its lowest setting. Stir the meatballs every 30 minutes for up to 4 hours.

 

Ingredients

Sauce
 4 Chipotle Chilies, dried
 ½ cup Walden Farms Raspberry Spread
 1 cup Water
 3 tablespoons Tamari
 6 tablespoons Half and Half (or 3 Oz)
 Sea Salt to Taste
Meatball
 1 lb Ground Turkey
 1 Egg
 2 tablespoons Coconut Oil
 ¼ cup Chives, sliced thin
 ½ tablespoon Garlic Powder
 ½ tablespoon Onion Powder
 ½ teaspoon Sea Salt
 ½ teaspoon Pepper

Directions

1

Bring a pot of water to a boil, turn the heat off and place the dried chipotles in the water for 20-30 minutes.

2

In a large bowl combine the turkey, egg, coconut oil, chives, garlic powder, onion powder, sea salt, and pepper. Mix this until just combined and set in the fridge for at least 30 minutes.

3

While the meat is chilling de-seed and stem the re-hydrated chilies and place them in a food processor with the raspberry spread, water, tamari, and half and half blend until smooth, taste and adjust seasonings as needed. Set aside.

4

Heat the oven to 400ºF and line a tray with foil or parchment paper. Take the turkey mixture out of the fridge and form into 2” balls and place on the tray. Bake for 15-20 minutes or until the internal temperature is 165ºF.

Crock Pot Method
5

While the meatballs are cooking place the chipotle sauce in a crock pot and turn to high heat. Once the meatballs have finished cooking add them to the sauce and stir to coat. Keep them at high heat for 30 minutes and then turn to warm for the rest of the day.

Oven Method
6

While the meatballs are cooking place the chipotles sauce in an oven safe dish and place it in the oven and stir every 5 minutes until the meatballs are cooked through. Add them to the chipotle sauce and stir to combine, then place the meatball dish back in the oven and turn the oven to its lowest setting. Stir the meatballs every 30 minutes for up to 4 hours.

Raspberry Chipotle Balls

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