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Deliciously spiced Blackberry Chipotle Meatballs served on a platter

Blackberry Chipotle Meatballs

Cozy, sweet-heat meatballs perfect for weeknight dinners or as an appetizer, combining sweet blackberries with smoky chipotle flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Meatball Ingredients
  • 1 lb ground beef (or beef and pork mix)
  • 1/2 cup breadcrumbs Fine breadcrumbs keep texture smooth.
  • 1 large egg
  • 2 cloves garlic, minced Fresh garlic = bigger flavor.
  • 1/4 cup finely diced onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
Sauce Ingredients
  • 1 cup blackberry preserves Use store-bought for quick sauce.
  • 2 tablespoons chipotle peppers in adobo sauce, minced Use mild chipotle for less heat.
  • 1/4 cup ketchup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment for easy cleanup.
  2. In a bowl, mix ground beef, breadcrumbs, egg, minced garlic, diced onion, salt, pepper, and smoked paprika until just combined. Don’t overwork.
  3. Form the mixture into ping-pong-sized meatballs and place them on the sheet, giving them space to brown.
Cooking
  1. Bake the meatballs for 20 minutes, or until the centers read 160°F and the edges are golden, with juices running clear.
  2. Meanwhile, in a small saucepan, combine blackberry preserves, minced chipotle, ketchup, apple cider vinegar, brown sugar, and soy sauce. Stir over medium heat until the jam melts and the sauce thickens slightly (about 5-7 minutes).
  3. Toss the hot meatballs in the sauce to coat thoroughly, then return them to the pan for a minute to set the glaze.
  4. Serve immediately.

Notes

For a lighter bite, try different ingredients like chopped cilantro or lime zest. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months. Gently reheat to maintain tenderness.