Place salsa, chiles, preserves, adobo sauce, thyme and cloves in food processor or blender; process until smooth.

Place meatballs and chile mixture in dutch oven. Bring to just a boil over medium heat. Reduce heat to low; cook 15 to 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.