- 1 (16 oz) jar medium or mild chunky salsa
- 1 (12 oz) jar seedless raspberry preserves
- 2 chipotle chiles in adobo sauce
- 1 tsp adobo sauce
- 3/4 tsp dried thyme
- Dash ground cloves
- 2 lbs fully cooked frozen meatballs, thawed
- 1 tbsp chopped cilantro
Place salsa, chiles, preserves, adobo sauce, thyme and cloves in food processor or blender; process until smooth.
Place meatballs and chile mixture in dutch oven. Bring to just a boil over medium heat. Reduce heat to low; cook 15 to 20 minutes or until meatballs are hot, stirring frequently.
To serve, place in chafing dish or 4 quart slow cooker to keep warm; sprinkle with cilantro.
Source: Read Full Article