This Strawberry Chipotle Meatball Appetizer is smoky, sweet, and over-the-top delicious. It’s outstanding and your guests will flip for it! There is so much deliciousness going on here — it’s almost out of control.
Somewhere between the sweet and spicy Strawberry Chipotle Compote and the mouthwatering smoky Bacon Meatballs, you might just loose your mind. (Only for a moment — until the next bite, that is.)
Inspiration for Strawberry Chipotle Meatball Appetizer
I had a super tasty bite at the Pono Burger booth at The TASTE LA the other day. Well that’s where I got my inspiration for this Strawberry Chipotle Bacon-Meatball Appetizer.
I pretty much rushed home and made my own version of what I’d tasted.
What’s in this recipe?
There only has a small handful of ingredients. All together they become a mouthful of deliciousness.
- chipotles in adobo sauce
- brown sugar (just a touch)
- ground beef
- If it’s the peak of strawberry season and the strawberries are especially sweet, you might want to omit the brown sugar, or use a bit less.
Can you make this recipe into a burger?
Yes you can.
I love it as an appetizer — however, you can also make burgers instead of meatballs and call it dinner! It would be so delicious to spread the compote on a toasted bun, add the burger, fresh, crisp lettuce and a little bit of blue cheese. Yum!
I’m certain your guests will love this . Go for it!
A few more super delicious meatball recipes:
- Stove-Top Turkey Meatball Stew
- Pesto Summer Meatballs
- Spicy Sriracha Meatballs
- Rosemary Honey Turkey Meatballs
- Sticky Thai Meatballs from My Food Story
This Strawberry Chipotle Meatball Appetizer is smoky, sweet, and over-the-top delicious. It's outstanding and your guests will flip for it!
Makes about 2-dozen
- 3 strips applewood smoked bacon
- 1/2 pound ground beef
- 1/4 to 1/2 teaspoon salt
- freshly ground black pepper
Coat the bottom of a small saucepan or sauté pan with a bit of grapeseed oil. Add the strawberries, onions, and chipotles.
Place the pan over low heat and cook, stirring form time to time, until the mixture is soft and resembles preserves, about 15 minutes.
Add the brown sugar and season to taste with salt. (Here's How to Season to Taste.) Set aside.
Place a large sauté pan over medium heat and add the bacon and cook until it's crispy.
Remove the bacon from the pan and place it on a paper towel-lined plate to drain. (Do not remove any of the bacon grease from the pan.)
Crumble the bacon in tiny pieces and mix it with the ground beef, salt and a few turns of black pepper.
Shape the meat into balls that are approximately 1 -inch (bite-sized), placing them on a large plate as you go. (If you have a cookie scoop about this size, that's prefect.)
Turn the heat to medium-low heat under the same pan you used for the bacon (with the grease). Add the meatballs and cook for about 2 minutes to brown the bottoms. Then turn the meatballs over, cover the pan, and reduce the heat to low. Let them cook and steam for about 3 more minutes, just until they are cooked through.
Warm the compote and use a small spoon to add about ¾ teaspoon to the top of each meatball.
Place them on a serving platter or plate and stick a toothpick in each one.