These smoky chipotle & peach meatballs are mouthwatering delicious and they have some secret ingredients I think you will really enjoy.
If there is a flavor I love in savory food, it is chipotle. That’s why I just HAD to make these smoky chipotle & peach meatballs for all of you. The smoky flavor gets me every time. I just can’t get enough! I think the first time I fell for chipotle was when I made my version of a Guy Fieri (my FAVE celebrity chef) recipe: chipotle lime braised chicken. It is the second most requested (oatmeal pancakes with buttermilk syrup are the first) at our annual Lake Powell family trip and a huge hit with the whole family.
You may remember our favorite oatmeal meatloaf. It is so delicious and it is actually quite healthy thanks to the fiber filled oatmeal. The idea for these smoky chipotle & peach meatballs came from the success of that recipe.
I fell hard for muesli while living in Ukraine years ago. It is so good it is for your body and tastes great! I love that this recipe is made healthier since we used Bakery on Main Organic Happy Muesli instead of bread crumbs as a binder. Bakery on Main Organic Happy Muesli is certified organic and gluten-free. It is also a great source of protein, fiber and ALA omega-3.
These smoky chipotle & peach meatballs are great over rice or served on a toothpick at your next gathering. They are excellent at football and holiday parties especially. Change it up and use gluten-free pretzels instead of toothpicks like we did with these buffalo cheeseball bites.Print
- 1 lb ground beef
- 1/2 lb ground pork sausage
- 2 eggs
- 1 C Bakery on Main Organic Happy Muesli
- 2 tsp. gluten-free worcestershire sauce
- 1 tsp. parsley
- 1/2 tsp. black pepper
- 1/2 tsp. onion salt
- 1 C ketchup
- 1/2 C water
- 1/4 C apple cider vinegar
- 3 T sugar
- 2 T coconut sugar (or brown sugar)
- 2 tsp. worcestershire sauce (gluten-free)
- 1 tsp. lemon juice
- 2 chipotle chilies in adobo sauce (gluten-free), chopped
- 2 T adobo sauce from chilies (gluten-free)
- 2/3 C peach preserves
- For the sauce: Combine the ketchup, water, apple cider vinegar, sugar, coconut or brown sugar, 2 tsp. worcestershire sauce, lemon juice, peach preserves, chilies and chili sauce in a sauce pan. Bring to a boil then simmer on low heat for 55-60 minutes. Meanwhile, you can make the meatballs.
- For the meatballs: Preheat the oven to 400°. With your hands, mix the meat with eggs, muesli, parsley, 1/2 tsp. black pepper, 2 tsp. worcestershire sauce & 1/2 tsp. onion salt. Form into meatballs using your hands or a mini scoop. I like using this so they are all the same size. Place meatballs on a silicone baking mat lined or greased baking sheet. Bake at 400° for 12 minutes. Remove and let rest.
Did you love this recipe? Be sure to check out our Bakery on Main granola bar fried ice cream with creme’ anglaise as well. It is the perfect cool dessert to this smoky, savory meal!
This post is sponsored. This means that I received products and payment from a brand, Bakery on Main. All opinions are my own and I only work with brands I personally enjoy and would recommend to others.