Barbecue Chipotle Meatballs are sure to be a hit at your next shindig, unless you’re a vegetarian. And if that’s the case, this may very well be your kryptonite. This dish packs some heat and couldn’t be easier to make. That’s a good thing when you’re hosting a shindig.
This recipe has been stashed away in my family favorite cookbook since 2008 when I clipped it from Southern Living magazine. (I know because it’s dated.) And I make it from time to time but not often enough.
Barbecue Chipotle Meatballs
- 28 ounce bottle of barbecue sauce
- 18 ounce jar of cherry preserves
- 3 canned chipotle peppers in adobo sauce do not drain
- 3 tablespoons adobo sauce
- 1 cup water
- 32 ounce package of frozen meatballs
- Dice peppers. Whisk together first five ingredients in a large stock pot. Bring to a boil.
- Add meatballs and return to a boil.
- Turn heat to low and simmer 45 minutes. Serve warm.
I used Bentley’s Batch 5 barbecue sauce because it’s my favorite, plus it’s locally owned by our Dallas friends. I promise I would buy it even if I didn’t know Harold and Gail, and even if I didn’t get to help choose the label design. Bentley’s comes in four flavors—Reserve, Sweet, Hot, and Sweet ‘n Heat. (I had planned to use Reserve, but I used a mixture of Sweet and Hot because it’s what I had on hand.) Click HERE to find it where you live.
Also, for this recipe, I used FarmRich Italian Style Meatballs.
Serve Barbecue Chipotle Meatballs as an easy appetizer or for a truly hearty meal spoon it over a bowl of Arkansas Riceland rice. I recommend Riceland Gold Parboiled Long Grain. It doesn’t get mushy which makes it the perfect variety for soups and gumbos.
So tell me, what’s your favorite, go-to party appetizer?
Grace Grits and Gardening
Farm. Food. Garden. Life.
[tweetthis]Barbecue Chipotle Meatballs = kryptonite to vegetarians @farmrichsnacks @RicelandFoods @BentleysBatch5 #appetizers [/tweetthis]
Note: This is not a sponsored post for Bentley’s, FarmRich, or Riceland. I believe in promoting brands I love as well as letting you know the particular ingredients in this dish.
3 Doors Down, Kryptonite
Gary D. Henderson says
I always bring one of two things to parties: Killer Dill Dip or Chocolate Lava Cake.
The “Killer” part of the dill dip is heat. It has chili powder and cayenne. And lately, we add just a touch of curry. Gives it that little somethin’-somethin’ that people notice but can’t quiiiiite put their finger on.
Equal amounts of mayonnaise (Hellmann’s, Blue Plate, or Duke’s; as if there ARE any other mayonnaises) and sour cream. (8 oz or 16oz of each, depending on the size of the party)
1/4c dried onion flakes
1 Tbsp chili powder
touch of curry
cayenne, or your favorite ground hot pepper (to taste; I like mine spicy)
celery seed, ground
3 Tbsp dill, or enough dried dill to turn the now lightly pink mix green. It’ll be pink because of the chili powder
Mix it well, then let it sit overnight in the fridge. Add salt and pepper to taste.
I don’t THINK I’m leaving anything out. If I am, it’s unintentional.
Gary D. Henderson says
Oh, and all amounts are approximate. Because it’s a recipe for dip, not cake. 🙂 We just “add it till you feel good” and move on. No two are ever QUITE the same.
It’s great with chips, crackers, veggies, APPLE SLICES (OMG, so good), and nice, crusty bread.
Talya Tate Boerner says
Ooooh, thanks for the recipe. Sounds wonderful. I love curry. Yes, on the something-something flavor.