Chipotle Meatballs

Serves: 30

1 jar mild chunky salsa, 16 oz.

1 jar seedless raspberry preserves, 12 oz.

2 chipotle chili peppers, canned in adobo sauce

1 teaspoon adobo sauce

¾ teaspoon dried thyme

1 dash ground cloves

2 pounds cooked frozen meatballs, thawed

1 tablespoon cilantro, chopped (optional)

Place salsa, preserves, chili peppers, adobo sauce, thyme and cloves in food processor; process until smooth.

Place meatballs and chili mixture in Dutch oven. Bring just to a boil over medium heat. Reduce heat to low; cook 15-20 minutes or until meatballs are hot, stirring frequently.

To serve, place in chafing dish or 4-quart slow cooker to keep warm; sprinkle with cilantro.