Sweet and Spicy Appetizer Meatballs

Votes: 2

Time: 35 min.
Complexity: easily
Quantity: 30 meatballs

These juicy oven-baked meatballs can be served as an appetizer at a holiday table, with skewers or toothpicks nearby for piercing. Pickled jalapeños, added to the ground meat, imbue them with a pleasant, moderate spiciness. The finished meatballs are tossed with a glaze of pepper jelly and pomegranate juice, which gives them a delicious shine and a spicy-sweet flavor, and garnished with pomegranate seeds.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g of ground beef
220 g of minced pork
1 can (110g) diced jalapeño peppers, drained
0.5 cup panko breadcrumbs
1 teaspoon granulated garlic
1 large egg
1 small onion, finely chopped
1 jar (280 g) of pepper jelly, preferably Tabasco
0.5 cup Bloody Mary cocktail mix
1/4 cup pomegranate juice
2 tbsp. l. brown sugar
1/4 tbsp. pomegranate seeds

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat oven to 200°C. Place a rack on a baking sheet and lightly spray it with cooking spray.
Place ground beef and pork in a large bowl. Add diced jalapeño, panko breadcrumbs, granulated garlic, egg, onion, 1 tbsp. pepper jelly, add a little salt and pepper and mix gently.

Scoop the minced meat 1 tablespoon at a time and roll into balls, placing them on the prepared rack. Bake the meatballs until lightly browned, about 25 minutes.
Meanwhile, prepare the glaze.:

Combine the Bloody Mary mix, pomegranate juice, light brown sugar, and the remaining pepper jelly (about 3/4 cup) in a small saucepan. Cook over medium heat, stirring occasionally, until the jelly has dissolved and the sauce has thickened 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 a large bowl with the glaze and gently toss to coat evenly. Transfer to a serving platter and sprinkle with pomegranate seeds.