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 meatballs in chipotle sauce (Albondigas al Chipotle) are one of the most preferred and popular methods of consuming meatballs in Mexico.

chipotle meatballs

The moderate spiciness and smoky taste of the Chipotle peppers are the essential components of this meal.

If you like meatballs with Chipotle peppers sauce, you’re absolutely going to like this recipes. It’s extremely simple to make and takes meatballs to an entire other level.

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 crazy, stupid delicious!

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 a lot, 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

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 Meatballs Crockpot

These are so dang easy to make and taste great. Plus you can get them started in the morning and they are ready when your party starts. A few minutes of prep and these Crock Pot Chipotle Honey Meatballs are ready to go!


  • 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 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 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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