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Bloody Mary Cocktail Meatballs

Source of Recipe


Food & Wine Magazine






List of Ingredients



• -- Three-Pepper Bloody Mary Mix --
  
• 1 cup vodka
  
• 1/4 cup finely chopped onion
  
• 1 small clove garlic, smashed
  
• 1 small jalapeno, seeded and coarsely chopped
  
• 1 Tbsp fresh lemon juice
  
• 1 tsp hot sauce, preferably habanero
  
• 2-1/2 cups tomato juice
  
• 4 tsp prepared horseradish
  
• 1 tsp celery salt
  
• 1/2 tsp freshly ground pepper
  
• .
  
• 1/2 lb. lean ground beef
  
• 1/2 lb. lean ground pork
  
• 1 small tender celery rib with leaves, finely chopped
  
• 2 tsp prepared horseradish
  
• 1 large egg, lightly beaten
  
• 1 slice white sandwich bread, soaked in warm water, squeezed dry and crumbled into pieces
  
• 1/2 tsp hot sauce
  
• 1/2 tsp salt
  
• 1/4 tsp freshly ground pepper
  
• 1 Tbsp vegetable oil
  






Instructions



1. To prepare the Three-Pepper Bloody Mary mix: In a blender, combine the vodka with the onion, garlic, jalapeno, lemon juice and hot sauce; puree until smooth. Add the tomato juice, horseradish, celery salt and pepper. Blend. (Makes 4 cups.)
   
   
2. In a bowl, combine the beef and pork with the celery, horseradish, egg, bread, hot sauce, and salt and pepper; knead well. Roll the meat into 1-inch balls.
   
   
3. Heat the oil in a nonstick skillet until shimmering. Add the meatballs and cook over moderately high heat until browned all over -- about 5 minutes.
   
   
4. Add 1/2 cup of the bloody mary mixture and simmer over moderate heat until the liquid is reduced by half and the meatballs are glazed, about 2 minutes.
   
   Serve hot.