RITZ Chipotle Meatballs

Name: RITZ Chipotle Meatballs
Prep time: 30 min
Total time: 50 min
Yield: 16
Ingredients: 50 RITZ Crackers, finely crushed, divided; 2 Tbsp. 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. fresh parsley; 1 clove garlic, minced; 1 cup mayonnaise

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Prep time:

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Total time:

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Servings:

Ingredient list

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

Nutrition factsNutrition information

Recipe Tips

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.