Appetizer Week: Chipotle Meatballs

January 14, 2014

Day 2 of appetizer week and I went for something a bit more traditional. The good ‘ol meatball. I am sure you have been at a party with a big crockpot of them, and while they are delicious I wanted to spice it up a bit.


Enter the glorious can of chipotle in adobo. Flavorful, smoky and adds some of that depth that you look for in a recipe. Another one you can make ahead and then heat up in the crockpot.


But I am guessing these will go fast during a party. People just seem to love the meatball. I made it a teeny tiny bit healthier and opted for turkey meatballs too.


Chipotle Meatballs (1 of 2)


Chipotle Meatballs (2 of 2)


Chipotle BBQ Meatballs


by A Fit and Spicy Life

Prep Time: 10 minutes

Cook Time: 45 minutes

Keywords: appetizer

Ingredients (Serves 10-12)

  • 1 (28-oz.) bottle barbecue sauce
  • 1 9 ounce jar raspberry or strawberry preserves
  • 1 9 ounce jar cherry preserves
  • 3 canned chipotle peppers in adobo sauce, chopped
  • 1 tablespoon adobo sauce from can
  • 1 (32-oz.) package frozen turkey meatballs


In a large Dutch oven whisk together barbecue sauce, 2 jars jam, chipotle peppers, sauce and 1 1/2 cups water.

Bring to a boil, add meatballs and bring back to ball.

Reduce heat and simmer 40-45 minutes. Serve or keep warm in a crockpot.

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{ 2 comments… read them below or add one }

emily (a nutritionist eats) January 14, 2014 at 3:59 pm

My friend always made meatballs with grape jelly but I can’t remember what else…I loved those things!


Mellissa January 15, 2014 at 7:34 am

My Aunt makes hers with Heinz 57 and Grape Jelly. They are pretty tasty but these are a bit more gourmet.


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