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Barbecue Chipotle Meatballs (aka Kryptonite)

December 17, 2016 By Talya Tate Boerner 3 Comments

 

Barbecue Chipotle Meatballs

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.

Print
Barbecue Chipotle Meatballs

Yield: 12 - 15 appetizer servings/ 6 - 8 as a meal with rice

Ingredients

  • 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

Instructions

  1. Dice peppers. Whisk together first five ingredients in a large stock pot. Bring to a boil.
  2. Add meatballs and return to a boil.
  3. Turn heat to low and simmer 45 minutes. Serve warm.
3.1
https://www.gracegritsgarden.com/2016/12/barbecue-chipotle-meatballs.html

Barbecue Chipotle Meatballs - great appetizer!

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.

Barbecue Chipotle Meatballs = kryptonite to vegetarians @farmrichsnacks @RicelandFoods @BentleysBatch5 #appetizers
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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.

Musical Pairing:
3 Doors Down, Kryptonite

 

Related posts:

5 Halloween Appetizers for your Spooky Soiree Roasted Sweet Potato and Broccoli Sweet Potato Pie Smoothie Sweet and Spicy Chicken Wings

Filed Under: Food & Recipes Tagged With: appetizers, meat recipes, party foods

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Comments

  1. Gary D. Henderson says

    December 19, 2016 at 3:47 pm

    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
    onion powder
    garlic powder
    1 Tbsp chili powder
    touch of curry
    cayenne, or your favorite ground hot pepper (to taste; I like mine spicy)
    celery seed, ground
    lime juice
    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.

    Reply
    • Gary D. Henderson says

      December 19, 2016 at 3:51 pm

      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.

      Reply
      • Talya Tate Boerner says

        December 20, 2016 at 4:40 pm

        Ooooh, thanks for the recipe. Sounds wonderful. I love curry. Yes, on the something-something flavor.

        Reply

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Talya Tate Boerner

Hi! I'm Talya. Thanks for visiting Grace Grits and Gardening where I share stories of food, farm, family and fun. After thirty years in Texas, I recently returned to my home state of Arkansas. I live and blog in Fayetteville, try to do something creative every day, and believe most any dish can be enhanced with a side of collards. My debut novel, The Accidental Salvation of Gracie Lee, is available via Amazon, Barnes & Noble and through local Indie bookstores.

Talya Tate Boerner

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