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Sweet & Spicy Meatballs

Source of Recipe

From "Trisha's Kitchen" by Trisha Yearwood


Recipe Introduction

"My friend Lisa *has* to have something hot and spicy at every meal, so whenever we have a get-together, I make sure there is something she'll love. These sweet-and-spicy meatballs are the ticket! The sweetness of the pomegranate glaze balances out the heat of the jalapeños and the pepper jelly. I love the touch of adding pomegranate seeds as a garnish. It gives everybody a little hint of what's in the sauce. These meatballs are a big hit at holiday parties at my house!"

List of Ingredients

â—¦  Nonstick cooking spray
â—¦  ½ pound ground beef
â—¦  ½ pound ground pork
â—¦  1 (4-ounce) can diced jalapeños, drained
â—¦  ½ cup panko bread crumbs
â—¦  1 teaspoon granulated garlic
â—¦  1 large egg
â—¦  1 small onion, finely chopped
â—¦  1 (10-ounce) jar hot pepper jelly
â—¦  ½ teaspoon kosher salt
â—¦  ¼ teaspoon freshly ground black pepper
â—¦  ½ cup Bloody Mary mix
â—¦  ¼ cup pomegranate juice
â—¦  2 tablespoons light brown sugar
â—¦  ¼ cup pomegranate seeds


Recipe

Preheat the oven to 400° F. Place a wire rack on a rimmed baking sheet and lightly spray with cooking spray.

In a large bowl, combine the ground beef, ground pork, jalapeños, panko, garlic, egg, onion, 1 tablespoon of the pepper jelly, the salt, and the black pepper and gently fold the mixture together using a spatula or your hands.

Using a small scoop (I use a small ice cream scoop), roll a tablespoon of the meat mixture into a ball. Place it on the prepared rack and repeat until all the meat has been shaped into balls. Roast the meatballs until slightly browned, about 25 minutes.

Meanwhile, in a small saucepot, combine the Bloody Mary mix, pomegranate juice, brown sugar, and remaining pepper jelly (about ¾ cup). Bring to a boil over medium heat, stirring occasionally, and cook until the jelly has dissolved and the mixture has reduced slightly, about 5 minutes. Turn off the heat and pour the glaze into a large bowl to cool. The glaze will thicken as it cools.

Transfer the hot meatballs to the bowl with the glaze and gently toss until evenly coated. Transfer to a serving platter and garnish with the pomegranate seeds.

Makes 30 meatballs