Blackberry Chipotle BBQ Meatballs

Meatballs – For slow cooker meatball recipes I prefer to use frozen ½ inch meatballs. These are typically sold in 26–32-ounce bags and can be “homestyle” or “Italian style” and either will work. In slightly smaller packages you may also find Angus beef, chicken, or turkey meatballs, or larger “family” packs sold in 48oz versions. See below if you use one of those other options.

If you wish to use a homemade meatball recipe, I recommend pan-searing or baking first, cooling completely, and freezing overnight. Fresh made meatballs will easily fall apart during a long cook time in a slow cooker.

Blackberry – I suggest using jarred blackberry preserves for this recipe, and not fresh or frozen blackberries. If possible, I also recommend a seedless version, and one made with sugar and not high-fructose corn syrup.

Chipotle – For this, look for canned chipotles in adobo sauce. Depending on their size, I use 2-3 chipotles and a tablespoon of the adobo sauce. If the chiles are about 1-inch or so, 2-3 provides decent spice. If the chiles are large and 2-3-inches in size, I’d recommend 1-2. I also like to roughly dice them before using them.

Barbecue Sauce – The choice on BBQ sauce here can alter the flavor a decent amount. I used a Kansas City style sauce that adds a little sweetness and a bit of smokiness, which I prefer here. Choose a sauce that boosts the flavor in the direction you want, such as sweeter or spicier, but I don’t recommend a vinegar-based or white sauce here.

Additions – I like to add some Worcestershire sauce here for added smokiness and umami flavor, as well as a splash of (optional) liquid smoke. I prefer to keep things simple with just that, but other mix-ins could include things like diced onion or minced garlic, mustard, Italian seasoning, etc.

In a mixing bowl or a large measuring glass, add the BBQ sauce, blackberry preserves, Worcestershire sauce, and liquid smoke (if using).

For the chipotles, I like to give them a quick chop into small pieces. Add them to the rest of the ingredients, as well as some of the adobo sauce they’re packed in. Use a spoon or whisk and give the ingredients a good mix until thoroughly combined.

In your slow cooker, add the frozen meatballs (do not thaw) and the rest of the ingredients you combined already. Stir everything so the meatballs are completely coated.

Cover and turn your slow cooker to low and cook for 4-5 hours, or 2-3 hours on high. Uncover and give them a stir about once every 45 minutes to an hour. For the last 30 minutes of cooking time, keep them uncovered to thicken the sauce. Leave the slow cooker uncovered and set to warming mode and serve with toothpicks or a serving spoon.

Different Fruit – I like the sweet but tart flavor from blackberries or raspberries, but you could always go for the classic with grape jelly instead. Other options include peach or apricot preserves, orange marmalade, or cranberry sauce.

Different Heat – If you’re not a fan of chipotles, you can also consider switching it out for things like hot pepper jelly or chili sauce.

BBQ Sauce – As mentioned above, the BBQ sauce you use here can tweak the flavor in various directions already. I prefer a KC style BBQ, but you could also go with something sweeter or spicier or go completely differently with a teriyaki style barbecue sauce. Almost anything works but avoid a vinegar-based or white BBQ sauce.

Homemade Meatballs – While I love a good homemade meatball, frozen cocktail meatballs tend to work best for these kinds of recipes. If you do want to make your own, I suggest frying them in a skillet or baking the oven first for a nice crust, then cooling and freezing them for a few hours or overnight first. Using freshly made meatballs straight from forming or cooking generally causes them to fall apart while cooking low and slow for hours.

No Slow Cooker – You can also make this recipe without a slow cooker. I actually recommend this if you’re making these at home and bringing them to someone else’s party and are limited on time. Instead of a slow cooker, make these the same way, but dump everything into a pot on the stove set over medium heat and stir together. Once the sauce begins to bubble, lower the heat to low and simmer, covered, for about 25-30 minutes, giving it another stir occasionally. Uncover, and let simmer for a few minutes more if the sauce needs to thicken.

If you have a slow cooker, or the host has an extra one, you can place the meatballs in one at their house and set it to warm for serving. You can also transport them in your slow cooker if you have one but need to use this method for time.

Slow Cooker – A good slow cooker can be used to make a lot of dishes that are mostly set and forget. They come in a couple of sizes and are relatively inexpensive to purchase. In addition to cooking with them, they’re also very handy when hosting a party or taking food to one since they can keep things warm and at a safe serving temperature.

Warming Mat – If you’re making this on the stove because you don’t own a slow cooker, or they’re tied up making and holding other appetizes, this food warming mat is a great option. You can transfer the meatballs to an aluminum tray or a large serving bowl covered with some foil. This will keep the meatballs warm for serving as well.