Today, I’m sharing a fantastic recipe from one of my cookbooks: Meatballs in apricot chipotle sauce. While I usually lean toward sweet bakes, I truly love a good savory snack too – and the cookbook this recipe comes from is filled with them.
This particular meatball recipe is one of my favorites. The book is currently only available in Dutch, but I love sharing bits and pieces here, so let’s dive in!
The real star here is the sauce – it’s bold, sweet, and smoky with just the right amount of heat.
Serve warm and enjoy every sticky, flavorful bite.
These meatballs store well and taste just as delicious the next day!
Fridge: Store in an airtight container for up to 3-4 days.
Reheating tip: Warm gently on the stovetop to bring the sauce back to a glossy, fresh-from-the-pan shine.
Yes! These meatballs reheat great. You can make them a day or two in advance and store them in the fridge. Just reheat them gently in a pan or microwave, and the sauce will become glossy and delicious again. Or enjoy them as a cold appetizer.
Definitely. While I prefer homemade for the best texture and flavor, frozen meatballs are a great time-saver. Just make sure they’re fully cooked before adding them to the sauce.
If you don’t have apricot jam on hand, peach or mango preserves work well too. You want something fruity and slightly tangy to balance the smoky chipotle.
It has a mild to medium kick, depending on the chipotle sauce you use. If you’re sensitive to heat, start with a small amount of chipotle and taste as you go. You can always add more!
I don’t like my food too spicy and I love this recipe, just the perfect amount of spice.
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