Football Recipe: Chipotle Turkey Meatballs

Football Recipe: Chipotle Turkey Meatballs

Bring on the football! We have always been a Sunday Football watching family. I can remember going to grandma and grandpa's every Sunday for hot dogs, chips and CLEVELAND BROWNS. Now that I am older and have my own family to start Football Sunday memories with, I think I will keep the Browns and pass on the hot dogs!

On Sundays (and Saturdays) we are usually gathered around the t.v. for most of the day (with occasional back yard football games during half time), so we need easy finger foods that can be easily brought out any time of the day. One of my favorites is salsa (click here for my awesome recipe). I LOVE spending Friday night (after the kids are in bed) with my husband making salsa. It’s so quick and easy! Throw some tomatoes, onion, green pepper, garlic, cilantro, lemon juice and salt into a blender, push the button until your desired consistency, and let set over night. Homemade salsa, ready for Saturday and Sunday! Easy, healthy snack that can be pulled out anytime during game day.

Want something hot? Try these Chipotle Turkey Meatballs. Family and friends will LOVE them!


  • 1 lb organic ground turkeyFootball and Meatballs
  • 1 cup low-sodium tomato sauce
  • 1 organic egg
  • 2 chipotle chiles in adobo sauce,
  • ½ cup cooked brown basmati rice including 1 tbsp sauce
  • 1 tsp sea salt
  • 1 garlic clove, minced
  • ½ cup finely diced white onion
  • 1 bay leaf
  • 1 ½ cups low-sodium chicken broth
  • 3 tbsp fresh cilantro


  1. In a large bowl, combine turkey, egg, rice, onion, and sea salt. Mix well and form into 10-12 balls. Cover and place in refrigerator while you prepare the sauce.
  2. In a blender or food processor, combine chicken broth, tomato sauce, chipotle chiles and sauce, and garlic. Blend until mixture is smooth.
  3. Pour sauce into a medium saucepan and add meatballs and bay leaf. Bring to a boil, then reduce heat to low and simmer. Cover saucepan and cook meatballs in the sauce, stirring occasionally to ensure coverage, until they’re cooked through, about 25 minutes. Sprinkle with fresh cilantro when ready to serve.

Chef’s Tips

You can use canned chipotle chiles in adobo sauce (check ingredients) or make your own. Combine 12-15 dried chipotle chiles (stemmed and seeds removed), with 3 cups water, ½ medium sweet onion (diced), 6 tbsp organic ketchup, ½ tsp sea salt, 2 cloves garlic (diced), and 1/3 cup apple cider vinegar in a covered saucepan. Bring to a boil, reduce heat and simmer for approximately 1 hour, stirring occasional or until liquid reduces to about a cup.

Another favorite is Hummus. Check out The Health Edge Cookbook for four different Hummus recipes and many more easy, healthy, appetizers perfect for Football Saturday and Sunday!


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Adrianne Huston
Adrianne is a Healthy Edge Team Member. To read more articles like hers, get recipes and healthy eating tips follow The Healthy Edge on Facebook and Instagram!