Chipotle-Honey Glazed Turkey Meatballs with Cilantro-Lime Quinoa and Charred Corn Salsa

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Finely dice 1/4 of the yellow onion (about 2 tablespoons) and mince 2 cloves of garlic for the meatballs. Set aside.

In a large bowl, combine 1 lb ground turkey, 1/3 cup panko breadcrumbs, 1 large egg, the diced onion, minced garlic, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Mix gently with your hands until just combined (do not overmix). Form into 16 meatballs, about 1.5 inches in diameter.

Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add meatballs and sear for 2 minutes on each side until browned.

While meatballs are searing, prepare the chipotle-honey glaze. In a small bowl, mix 2 tablespoons chipotle peppers in adobo sauce (finely chopped), 3 tablespoons honey, 1 tablespoon tomato paste, and 1/4 cup water.

Pour the glaze over the meatballs, then transfer the skillet to the oven and bake for 15 minutes, or until meatballs reach an internal temperature of 165°F (74°C).

While the meatballs are baking, rinse 1 cup quinoa under cold water. In a medium saucepan, heat 1 tablespoon olive oil over medium heat.

Dice the remaining onion and mince 1 clove of garlic. Add to the saucepan and sauté for 2 minutes until fragrant.

Add the rinsed quinoa, 1/2 teaspoon cumin, and 1/4 teaspoon salt to the saucepan. Stir to toast the quinoa for 1 minute.

Pour in 2 cups chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until the liquid is absorbed and quinoa is tender.

While the quinoa is cooking, prepare the charred corn salsa. Heat a dry cast-iron skillet over high heat.

Add 1 cup corn kernels to the hot skillet and cook without stirring for 2-3 minutes until charred. Stir and continue cooking for another 2 minutes. Transfer to a bowl to cool.

Dice 1 red bell pepper, 1 small jalapeño (seeds removed), and 1 medium avocado.

In a bowl, combine the charred corn, diced bell pepper, jalapeño, avocado, 1/4 cup chopped cilantro, juice of 1 lime, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

When the quinoa is done, fluff with a fork and stir in 2 tablespoons chopped cilantro and the juice of 1 lime.

To serve, divide the cilantro-lime quinoa between two plates, top with the chipotle-honey glazed turkey meatballs, and add a generous portion of the charred corn salsa on the side.

Drizzle any remaining glaze from the skillet over the meatballs and garnish with additional cilantro if desired.