Chipotle meatballs


  1. 1 (16 oz) jar medium or mild chunky salsa
  2. 1 (12 oz) jar seedless raspberry preserves
  3. 2 chipotle chiles in adobo sauce
  4. 1 tsp adobo sauce
  5. 3/4 tsp dried thyme
  6. Dash ground cloves
  7. 2 lbs fully cooked frozen meatballs, thawed
  8. 1 tbsp chopped cilantro


  1. Place salsa, chiles, preserves, adobo sauce, thyme and cloves in food processor or blender; process until smooth.

  2. 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.

  3. To serve, place in chafing dish or 4 quart slow cooker to keep warm; sprinkle with cilantro.

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