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.
- 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
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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