The Recipe:

Spicy Organic Chipotle Grilled Meatballs

By:  Ari  Bendersky  Abe's Market Contributor  June 2nd, 2014

Are you bored with dinner? Tired of the same old same old at your backyard BBQ? If you can handle a little heat, check out this recipe from Ivgongreen using their Chike's organic chipotle grill sauce. It's a fairly simple prep, using ground beef (best to use grass fed), Romano cheese, some garlic, onion and basil. You can eat them alone or add them to a pasta dish. Either way, get ready to turn up the heat.

Spicy Organic Chipotle Grilled Meatball Recipe


  • 1 lb ground beef
  • ½ cup non-flavored bread crumb
  • 4 eggs
  • ½ cup milk
  • 1 bottle Chike’s Spicy Chipotle Organic Grill Sauce
  • ¾ cup grated Romano cheese
  • ½ cup onion
  • 8 peeled garlic cloves
  • ¼ cup parsley leaves (packed in measuring cup)
  • ¼ cup basil (packed in measuring cup)


  1. Rough chop the onion (about 1/2 cup), take the skin off about 1/4 cup of garlic (about 6-8 cloves, or 2 ounce if you want to measure) and toss it into a food processor and pulse.
  2. Next, remove the leaves from the parsley and basil and toss them into a food processor and pulse. If you don't have a food processor just finely chop it with a knife. Toss into a big bowl with other ingredients.
  3. Once everything is mixed together, lightly form meatballs in your hand. The size is really up to you but remember that bigger meatballs take longer to cook.
  4. Think of these as hamburgers when you are grilling them. You want to cook them throughout but you don't want to burn the outsides. I prefer a medium heat spread out all over about 3/4 of the grill.
  5. When the fire is ready grill the meatballs for about 10-15 minutes per side. Don't be afraid to check after 8 min. You don't want a burnt meatball.
  6. After the meatballs are grilled, move them to indirect heat and get out a cast iron skillet. Fill the skillet with Chike’s Spicy Chipotle Organic Grill Sauce.
  7. Put the skillet over direct heat and add the meatballs. Toss them around a bit to let the flavors of the meatballs extend out into the sauce.


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Ari Bendersky

Abe's Market Contributor

Ari Bendersky Ari joined Abe's Market after years of covering music, lifestyle, wine and food for the New York Times, AP, Rolling Stone, Eater, Huff Post and more. He lives naturally by biking, hiking, green juicing and avoiding high-fructose corn syrup at all costs.

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