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Lunch & Dinner:

Jalapeño and Honey Meatballs

With the right amount of spice, these meatballs are a fresh, full meal on rice or as an appetizer before the main dish for your next family meal or friendly gathering. Want to do it both ways? They're so tasty we think you should.

Yield 6-8 servings
Prep Time 10 minutes
Total Time 2 hours

Ingredients

For the meatballs:

  • 1/2 cup bread crumbs
  • 1 egg
  • 1 pound ground turkey
  • 2 medium, or 1 large jalapeño, minced
  • 1/2 cup onion, finely chopped
  • 1 teaspoon each ground cinnamon, turmeric, cumin, salt
  • 2 tablespoon Nature Nate’s pure honey
  • 1 tablespoon vegetable oil

For the rice and veggies:

  • 2 cups chicken or vegetable stock
  • 1 cup instant brown rice
  • 1 14.5-ounce can garbanzo beans
  • 4 cups fresh spinach

For the toppings:

  • Feta cheese, crumbled
  • Greek yogurt
  • Chopped onion
  • Additional honey for drizzling


Directions

Combine all meatball ingredients, except oil. Coat bottom of large slow cooker with oil. Roll meat mixture into 20-24 balls and place into slow cooker. Note: they will be soft. Cook on high for one and a half hours. Add stock and one cup of rice over all. Cook for 15 minutes. Rice should be cooked through. Cook for an additional 15 minutes if needed. Add garbanzo beans and spinach. Stir to wilt greens and heat the beans. Cover for 5 minutes. Top with Feta cheese or plain Greek yogurt. Garnish with chopped onions if desired. Drizzle with honey.