I’m in the midst of switching Not Rachael Ray to Rachel Cooks! I am very excited and a little lot nervous about the switch. My brother-in-law is helping me make things look pretty and I’m trying to tackle all the technical stuff myself (and yes, I know I’m craaaa-zy).

I already have a new Facebook page. Have you “liked” it? Am I driving you crazy telling you about it yet? Thanks for bearing with me during this transitional phase.

I also have a new Twitter handle, @rachelcooksblog. Tweeeeeeeeeeeeeeeeeeet me! I always feel so silly saying that. “Tweet.” “Tweet.” How do people come up with these things? #ihavenocreativity

I’m launching a new weekly feature called “a day in the life” starting after the domain change. Stay tuned for more about that!

In the meantime, I made you meatballs. I don’t really have much to say about them except that they are good. And healthy. And easy to make. Oh! They freeze well too.

Honey Chipotle Turkey Meatball Pita Sandwiches
adapted from Everyday Food Magazine
Serves 2-3 as a main dish

1.5 pounds ground turkey
1/2 yellow onion, shredded over bowl to catch juice
1 clove of garlic, minced
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 Tablespoons honey
1-2 Tablespoons chipotle chiles in adobo sauce
2 teaspoons cider vinegar
1-2 tablespoon olive oil
1/2 red onion, sliced
1/2 red bell pepper, sliced
1 avocado, sliced or mashed (depending on your preference)
fresh cilantro to garnish
whole wheat pitas (2-3 whole pitas)

1. Preheat oven to 375*.
2. In a medium bowl, mix together ground turkey, yellow onion, garlic, parsley, salt, and pepper using your hands. Mix until just combined. Form into sixteen small meatballs. In a separate small bowl, whisk together honey, chilies/sauce, and vinegar. Set aside.
3. In a large oven-proof pan, heat approximately one tablespoon of olive oil over medium-high heat. Add meatballs and brown on all sides. This should take 10-12 minutes. Transfer pan to oven and bake for five minutes.
4. Meanwhile, cook red onions and red bell pepper in a small frying pan over medium-high heat with ~1/2 tablespoon of olive oil. Cook until softened.
5. After meatballs have baked for 5 minutes, remove the pan from the oven and pour honey mixture over meatballs. Swirl pan so that meatballs are evenly coated. Return to oven and bake until sauce has become glaze-like, about another five minutes, swirling pan halfway through cooking time.
6. Serve meatballs and sautéed peppers/onions on a pita with fresh cilantro and fresh avocado. We served ours along side of tortilla chips.

Verdict: These were great! I went on the light side with the chipotle but I think I could add more next time.
Husband’s take: He liked these a lot. He’s all about a hearty, meaty sandwich. Super manly, I guess. I made a double-batch of these meatballs and froze half. He ate that half while I was out of town.
Changes I would make: None.
Difficulty: Easy. Make sure you slice your peppers, onions, and avocado before you get to cooking your meatballs. It will make your kitchen a less hectic environment.