Chipotle Meatballs

Memorial Day is right around the corner, and if you are looking for something fun and unique to serve at your picnic or cookout, we have just the thing: chipotle meatballs recipe!

Chipotle Meatballs

This is Albondigas al Chipotle, a Mexican dish made with ground beef and herbed tomato sauce. It is one of the most popular and preferred ways to consume meatballs in Mexico.

chipotle meatballs

The moderate spiciness and smoky taste of the Chipotle peppers are the essential components of this meal. They provide a great flavor to the chicken and work to increase the appetite.

If you love meatballs with Chipotle peppers sauce, this recipes is for you. It’s easy to make and elevates the humble meatball to a whole new level of deliciousness.

Honey Chipotle Meatballs

These Honey Chipotle Meatballs are bite-sized flavor explosions that are a definite crowd-pleaser.

Serve them as an appetizer with barbecue sauce for dipping, or as a main course with your favorite side items. Either way, their sweet-spicy-savory flavor is sure to satisfy!


  • 1 (21.5 ounce) can Bush’s Honey Chipotle Grillin’ Beans
  • 1 pound ground sirloin
  • 3/4 cup old fashioned oats
  • 1 large egg, beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon cumin
  • 2 garlic cloves, minced
  • Barbecue sauce, optional


  1. Preheat the oven to 425 degrees F
  2. Place Bush’s Grillin’ Beans in a food processor and pulse until thick, but still slightly chunky
  3. In a large bowl, mix beans with sirloin, oats, egg, salt, pepper, cumin, and garlic until well combined. Roll into 1-inch meatballs
  4. Place on lightly-greased baking sheet and bake for 20-25 minutes, or until internal temperature reaches 160 degrees F
  5. Serve with the barbecue sauce for dipping, if desired

Yield: 12 servings

Nutrition facts per serving: 140 calories, 2.5g fat, 1g saturated fat, 0g trans fat, 35mg cholesterol, 230mg sodium, 170mg potassium, 18g carbs, 3.5g fiber, 11g protein, 7g sugars, 8.5mg calcium, 1mg iron

Chipotle Turkey Meatballs

It is so crazy, so ridiculously, deliciously flavorful!

It was one of the best dinners we’ve had in a while, and I can definitely see these meatballs making their way onto your table on a regular basis in the near future.

Meatballs Ingredients

  • 1 pound ground turkey
  • 1/2 cup sweet onion, diced fine (I used 1/4 of a GIANT onion)
  • 3 cloves garlic, minced
  • 2 T minced fresh parsley
  • 2 T heavy cream
  • 1 egg
  • 1/2 t kosher salt
  • 1/4 t black pepper
  • 1 T honey
  • 1 chipotle pepper, minced
  • 2/3 cup plain breadcrumbs

Glaze Ingredients

  • 1 T apple cider vinegar
  • 2 T honey
  • 2-3 chipotle peppers minced
  • 1-2 T adobo sauce, from the chipotles
  • 1 T sweet bbq sauce
  • pinch each of salt and pepper


  1. Start by preheating your oven to 375°
  2. In a large mixing bowl, whisk together all the meatball components EXCEPT the turkey and breadcrumbs
  3. Once everything is well-combined, add your turkey, and use your hands to gently mix everything into the turkey (being careful not to overmix)
  4. Begin by adding 1/2 cup of breadcrumbs to the meatball mixture; gently mix that in and see how wet it is. If it’s still too wet and gloppy, you can add more breadcrumbs. If it seems like it’s still moist, but not too wet, leave it as is
  5. Roll your turkey mixture into 1.5-2″ meatballs. Set them to the side to rest for a minute
  6. Heat a large skillet over medium heat, and add about 2 T of canola oil to it. While that is heating, go ahead and whisk together all the ingredients for your glaze
  7. When the skillet is hot, add your meatballs to it (I ended up doing mine in two batches, so as not to crowd the pan, which would result in them not browning)
  8. Brown them for about 2 minutes, then flip to another side to brown for 2 more minutes, and then flip to another side to brown for a final 2 minutes. As the meatballs are done browning, remove them to a foil-lined baking dish
  9. When all your meatballs are browned, go ahead and brush them with the glaze, and then pop them into the 375° oven for about 10 minutes, until they’re cooked through
  10. When you pull the meatballs out of the oven, give them a final brush with your glaze, and they’re done!

Credit: The Dough Will Rise Again

Chicken Chipotle Meatballs


  • 2 thick slices white sandwich bread, torn into small pieces
  • 1 large egg
  • 1 white onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh cilantro
  • 3/4 pound ground chicken
  • Kosher salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 jalapeno pepper, seeded and chopped
  • 1 chipotle chile pepper in adobo sauce, seeded and chopped
  • 1 14-ounce can diced fire-roasted tomatoes
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • 2 bay leaves
  • Hard taco shells and assorted toppings, for serving


  1. Combine the bread and egg in a large bowl
  2. Add 1 tablespoon water and mash with a potato masher or fork to make a paste
  3. Add half each of the onion and garlic, then add the cilantro, chicken, 1 teaspoon salt and 1/4 teaspoon pepper
  4. Mix with your hands until just combined
  5. Brush a large baking sheet with 1 tablespoon olive oil
  6. Shape the meat mixture into 12 meatballs and place 2 inches apart on the prepared baking sheet
  7. Refrigerate 15 minutes
  8. Meanwhile, position a rack in the upper third of the oven and preheat to 475 degrees F
  9. Combine the remaining onion and garlic, the jalapeno, chipotle, tomatoes, thyme and cinnamon in a blender; pulse until smooth
  10. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat
  11. Pour in the tomato puree, then add the bay leaves and cook until the sauce thickens, about 6 minutes
  12. Stir in 1 1/2 cups water, scraping up the browned bits from the bottom of the pot
  13. Reduce the heat to low and simmer, stirring occasionally, 10 more minutes; season with salt
  14. Bake the meatballs until they just start to brown, about 8 minutes
  15. Transfer to the sauce and gently simmer, spooning the sauce over the meatballs, until cooked through, about 7 minutes. (Add a few tablespoons of water if the sauce gets too thick.)
  16. Remove the bay leaves
  17. Cut the meatballs in half and serve in taco shells with assorted toppings

Credit: Food Network

Chipotle Meatballs in Adobo Sauce


  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 6 cloves garlic, finely chopped
  • 1 28-ounce can whole tomatoes
  • 2 to 3 teaspoons chopped canned chipotle chilies in adobo sauce
  • 1 cup long-grain white rice
  • 1 ½ pounds ground beef chuck
  • ½ cup chopped fresh cilantro, plus more for serving
  • ¼ cup bread crumbs
  • 1 large egg, beaten
  • 1 teaspoon ground cumin
  • kosher salt and black pepper


  1. Heat the oil in a large skillet over medium heat
  2. Add the onion and 3 cloves of garlic and cook, stirring occasionally, until beginning to brown, 5 to 7 minutes.
  3. Add the tomatoes (with their juices) and chipotles; using a potato masher, break up the tomatoes
  4. Simmer, partially covered, until the sauce has thickened, 15 to 20 minutes. (If the sauce becomes too thick, add up to ½ cup water).
  5. Meanwhile, cook the rice according to the package directions
  6. While the rice is cooking, combine the beef, cilantro, bread crumbs, egg, cumin, the remaining 3 cloves of garlic, 1 ½ teaspoons salt, and ¼ teaspoon pepper in a medium bowl
  7. Shape the mixture into 16 meatballs (about 2 heaping tablespoons each)
  8. Heat broiler. Place the meatballs on a foil-lined broilerproof baking sheet and broil, turning once, until cooked through, 8 to 12 minutes
  9. Add the meatballs to the sauce
  10. Serve over the rice and sprinkle with additional cilantro

Nutrition Facts Per Serving: 633 calories; fat 25g; saturated fat 8g; cholesterol 153mg; sodium 1320mg; protein 39g; carbohydrates 57g; sugars 8g; fiber 3g; iron 8mg; calcium 83mg.

Credit: Real Simple

Chipotle Meatballs Crockpot

These Crock Pot Chipotle Honey Meatballs are so easy to make and they taste great, not to mention that they’re really easy. With a few minutes of prep, these Crock Pot Chipotle Honey Meatballs are going to be ready for your party! There is no other meatball recipe you should be using because these will satisfy any appetite while also providing a flavor that can’t be beat.


  • 32 oz frozen meatballs
  • 4 oz chipotle peppers in adobo sauce
  • ¾ cup honey
  • ⅓ cup beef broth
  • ⅓ cup tomato paste
  • 2 tsp Dijon Mustard


  1. Place frozen meatballs in the crock pot
  2. Blend chipotle peppers, honey, beef broth, tomato paste and mustard in a blender until smooth, pour over frozen meatballs
  3. Cook on low for 4-5 hours until meatballs are heated through

Credit: Tammilee Tips

Chipotle Meatballs Soup

Just a bit of spicy chorizo sausage adds lots of flavor to the hearty meatballs in this Mexican soup. The combination is made even better with colorful additions of dandelion greens, carrots, and corn.


  • 4 cups reduced-sodium chicken or beef broth
  • 4 cups water
  • 1-2 limes, divided
  • 4 ounces fresh chorizo, casing removed (1-2 links)
  • ½ cup fine whole-grain cornmeal
  • ½ cup finely chopped scallions
  • ½ cup finely chopped fresh cilantro
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ¼ teaspoon freshly ground pepper
  • 1 1/4 pounds lean (90% or leaner) ground beef or bison
  • 6 cups chopped dandelion greens or chard, tough stems removed
  • 1 cup sliced carrots
  • 1-2 chipotle chiles in adobo sauce, minced
  • 1 cup corn kernels, fresh or frozen


  1. Bring broth and water to a simmer in a Dutch oven over medium heat.
  2. Meanwhile, zest and juice 1 lime; reserve the juice. Break up chorizo in a large bowl
  3. Mix in cornmeal, scallions, cilantro, egg, garlic, oregano, pepper and the lime zest
  4. Add meat
  5. Gently mix to combine (do not overmix)
  6. Using 1 tablespoon for each, make about 40 small meatballs
  7. Add greens, carrots and chipotle to taste to the simmering broth mixture, then add the meatballs
  8. Simmer until the meatballs are cooked through and the vegetables are tender, 10 to 12 minutes
  9. Stir in corn and cook until heated through, 1 to 2 minutes more
  10. Stir in 2 tablespoons lime juice
  11. Serve with lime wedges, if desired

Nutrition Facts: 390 calories; protein 31.3g; carbohydrates 24g; dietary fiber 4.4g; sugars 3.6g; fat 19.7g; saturated fat 7.2g; cholesterol 109.1mg; vitamin a iu 9458.5IU; vitamin c 28mg; folate 49mcg; calcium 153.8mg; iron 5.4mg; magnesium 74.3mg; potassium 958.1mg; sodium 441.4mg; thiamin 0.4mg.

Credit: Eating Well

Chipotle Meatballs with Egg


  • 1 pound ground beef
  • 1 egg
  • 1 tablespoon uncooked long-grain white rice
  • 1 ½ teaspoons salt
  • ½ cup finely diced onion
  • 3 hard-boiled eggs, cut into quarters
  • 1 ½ cups chicken broth
  • 1 cup canned plain tomato sauce
  • 2 canned chipotle chiles in adobo sauce
  • 1 garlic clove, minced
  • 1 bay leaf
  • 3 tablespoons chopped fresh cilantro


  1. In a medium bowl, combine beef, egg, rice, salt, and onion
  2. Mixture will be soft
  3. Form meat into 12 thin patties, each about 3 in. wide
  4. Put a wedge of hard-boiled egg in center of each patty, then press meat around eggs, forming 12 balls
  5. Cover and refrigerate while you prepare sauce
  6. In a blender or food processor, combine chicken broth, tomato sauce, chipotles, and garlic; blend until smooth
  7. Pour sauce through strainer into a medium saucepan and add meatballs and bay leaf
  8. Bring to a boil, then reduce heat to a simmer
  9. Cover pot and cook meatballs in sauce, turning occasionally, until they’re cooked through, about 25 minutes
  10. Pour over rice and sprinkle with cilantro

Note: Serve with white rice to absorb the delicious spicy sauce.

Nutrition Facts: 493 calories; calories from fat 66%; protein 29g; fat 36g; saturated fat 14g; carbohydrates 14g; fiber 2.3g; sodium 2027mg; cholesterol 309mg.

Credit: My Recipes

Raspberry Chipotle Meatballs


  • 1 lb ground beef
  • 3⁄4 cup tortilla chips, crushed
  • 1⁄2 cup cilantro, chopped
  • 1 large egg
  • 1 1⁄4 teaspoons cumin
  • 1 1⁄4 teaspoons oregano
  • 2 -3 garlic cloves
  • 2⁄3 cup raspberry chipotle sauce
  • 1 1⁄2 teaspoons orange zest
  • 1⁄4 cup orange juice


  1. Mix the beef, crushed tortilla chips, 1/3 Celsius cilantro, egg and spices together in a bowl
  2. Form meat mixture into 30 (1 T.) balls
  3. Heat skillet over medium heat (add small amount of oil if you’re not using a non-stick skillet.)
  4. Add meatballs to skillet and cook over medium-high heat 5-7 minutes, turning frequently until browned and cooked through
  5. Add sauce, zest, juice and remaining cilantro to skillet
  6. Cook, tossing, over low heat until meatballs are coated
  7. Enjoy!

Credit: Food

Cranberry Chipotle Meatballs


  • 2 lb. lean ground beef (or other lean ground meat–I used grass-fed ground round)
  • 1 small onion, peeled & chopped into chunks
  • 3 – 6 cloves garlic, peeled
  • 3/4 cup cooked rice
  • 1/2 cup dried cranberries
  • 1 Tablespoon freshly grated ginger root
  • 1 teaspoon salt
  • 1/4 teaspoon cloves
  • 1/2 cup crushed Rice Chex cereal
  • 2 Tablespoons nonfat plain yogurt
  • 2 eggs

For the sauce

  • 1 1/2 cups cranberry sauce (I used this recipe, without the walnuts, although I think this one would work well too)
  • 1 1/2 cups barbecue sauce
  • 1/4 – 1 teaspoon chipotle powder (to taste)


  1. Preheat the oven to 350 F
  2. Spray a large baking sheet with cooking spray
  3. Put the ground meat in a medium mixing bowl
  4. In a small chopper or food processor, chop up the onion, garlic, rice, dried cranberries, and ginger root into fine bits
  5. Stir this mixture into the meat, mixing well
  6. Add the salt, cloves, Rice Chex, yogurt and eggs
  7. Mix together with your hands until everything is well mixed
  8. Form the meat mixture into 1-inch balls and set on the baking sheet
  9. Bake at 350 for 15 – 18 minutes or until browned on top and completely cooked inside
  10. Meanwhile, mix the cranberry and barbecue sauce with the chipotle powder
  11. If serving immediately, heat the sauce. When the meatballs are done, put them in a crockpot and pour the sauce over
  12. Keep on the warm setting to serve

Credit: sumptuousspoonfuls

Chipotle Meatball Burritos


  • 12 meatballs
  • 1 jar chipotle salsa
  • 1 cup refried beans
  • 8 oz ready to serve whole grain brown rice
  • 4 large flour tortillas
  • 6 oz Mexican blend shredded cheese
  • 1/2 cup pico de gallo
  • 1 avocado sliced
  • 1 cup iceberg lettuce shredded or chopped


  1. In a medium sauce pan, combine the meatballs, 1/2 cup of chipotle salsa, and 1/4 cup of water
  2. Bring the liquid to a boil, then reduce heat
  3. Let the liquid simmer until it begins to thicken, about 5 minutes
  4. Warm the refried beans on the stove or in the microwave
  5. Warm the rice per the package directions
  6. Warm the tortillas
  7. Load up each tortilla with beans, rice, cheese, and the other toppings, finishing up with 3 meatballs with sauce in each
  8. If desired toss in some more salsa or hot sauce
  9. Roll up the tortillas and serve

Credit: Jabster

Image credit: Pinterest

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