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RITZ Chipotle Meatballs

RITZ Chipotle Meatballs

Prep time30 min
Total time50min
ServingsMakes 16 servings, 3 meatballs and 1 Tbsp. sauce each.
  • 50 RITZ Crackers, finely crushed, divided
  • 2 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 cup mayonnaise
  • Heat oven to 400°F.
  • Reserve 1/2 cup cracker crumbs, half the peppers and 1 Tbsp. adobe sauce for later use. Mix remaining cracker crumbs, peppers and adobe sauce with meatloaf mix, cheese, eggs, parsley and garlic just until blended.
  • Shape into 48 meatballs, using about 1 Tbsp, meat mixture for each meatball. 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 mayonnaise with reserved peppers and adobo sauce until blended.
  • Serve meatballs with mayonnaise mixture.
Recipe Tips
  • Snack Mindfully
    Minimize distractions when eating to give each bite your full attention so you are savoring the flavor and not eating mindlessly.
  • Make Ahead
    Prepare meat mixture and sauce as directed. Shape meat mixture into balls, then roll in reserved cracker crumbs as directed. Refrigerate in separate container from sauce 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. Serve with the sauce.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 20g 
   Saturated fat 5g 
   Trans fat 0g 
Cholesterol 50mg 
Sodium 240mg 
Carbohydrate 8g 
   Dietary fiber <1g 
   Total sugars 1g 
   Added sugars 0g 
Protein 8g 
Vitamin A4 %DV
Vitamin C0 %DV
Calcium6 %DV
Iron6 %DV
Potassium2 %DV
Vitamin D0 %DV

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