RITZ Chipotle Meatballs

40  Ratings
  • 30 min prep
  • 50 min total
  • Makes 24 servings, 2 meatballs and 1 tsp. sauce each

RITZ Chipotle Meatballs Recipe


  • 50 RITZ Bacon Flavored Crackers, finely crushed, divided
  • 1 Tbsp. finely chopped canned chipotle peppers in adobo sauce, plus 3 Tbsp. adobo sauce, divided
  • 1 lb. meatloaf mix (1/3 each: ground pork, beef and veal)
  • 1 cup shredded cheddar cheese
  • 2 eggs
  • 2 Tbsp. chopped fresh parsley
  • 1 clove garlic, minced
  • 1/2 cup mayonnaise
  • 1/8 tsp. salt


  • Heat  oven to 400°F.
  • Reserve  1/2 cup cracker crumbs, half the peppers and 1 Tbsp. adobe sauce. Mix remaining cracker crumbs, peppers and adobe sauce with meat, cheese, eggs, parsley and garlic just until blended.
  • Shape  into 48 meatballs, using 1 Tbsp, for each. Roll, 1 at a time, in reserved cracker crumbs until evenly coated. Place on foil-covered rimmed baking sheet sprayed with cooking spray.
  • Bake  20 min. or until done (160°F). Meanwhile, mix remaining peppers and adobo sauce with mayonnaise and salt.
  • Serve  meatballs with sauce.

Recipe Tips

Make AheadPrepare meat mixture and sauce as directed. Shape meat mixture into balls, then roll in reserved cracker crumbs as directed. Refrigerate in separate containers up to 24 hours. When ready to serve, place meatballs on prepared baking sheet and bake as directed, increasing the baking time if necessary until meatballs are done.


Nutrition Information

Makes 24 servings, 2 meatballs and 1 tsp. sauce each

Nutrition per serving:

    • Calories 120 
    • Total fat 9 g
    • Saturated fat 2.5 g
    • Cholesterol 35 mg
    • Sodium 140 mg
    • Carbohydrate 5 g
    • Dietary fiber 0 g
    • Total sugars 1 g
    •     Includes added sugars n/a
    • Protein 5 g
    • Vitamin A 2 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 4 %DV
    • Iron 2 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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