Unique And Flavors That Keep You Wanting To Eat More, This Pepper Jelly Cocktail Meatballs Recipes Is A Winnder!

1/2 lb 80% lean ground beef

1/2 lb ground pork

1/3 C GF panko

1 large egg, beaten

2 T finely chopped fresh cilantro, plus more for garnish

2 garlic cloves, grated (about 1 t)

3/4 t kosher salt

1/2 t paprika

1/2 t black pepper

1/4 t ground coriander

1/4 C plus 1 tablespoon hot pepper jelly, divided

3 T Worcestershire sauce, divided

2 t finely chopped canned chipotle chiles in adobo sauce plus 2 T adobo sauce from

can, divided

1/4 C chicken stock

2 T apple cider vinegar

Preheat oven to broil with rack about 7 inches from heat.

Stir together beef, pork, panko, egg, cilantro, garlic, salt, paprika, black pepper,

coriander, 1 tablespoon hot pepper jelly, 1 tablespoon Worcestershire sauce, and 2 ts

chopped chipotle in adobo in a large bowl until combined.

Divide pork mixture into 20 even portions (about 2 T each); roll each portion into a 1 1/2-

inch ball. Arrange meatballs on an aluminum foil–lined baking sheet, spacing at least 1

inch apart. Broil until golden brown on top, 5 to 6 minutes.

Meanwhile, combine stock, vinegar, remaining 1/4 C pepper jelly, remaining 2 T

Worcestershire sauce, and remaining 2 T adobo sauce in a large skillet. Bring to a

simmer over medium; simmer, whisking often, until slightly thickened, 2 to 3 minutes.

Transfer meatballs to skillet; cook, tossing often, until evenly coated in sauce and an

instant-read thermometer inserted in center of meatball registers 160°F, about 3

minutes.

Transfer meatballs and sauce to a serving bowl; serve hot.

Adapted from Food & Wine magazine, March 2025