Pepper Jelly Meatballs

Pepper Jelly Meatballs

Spicy, savory, and sweet, these meatballs are the ultimate party starter.

Pepper Jelly Meatballs
Makes 46
  • 1 cup panko (Japanese bread crumbs)
  • ⅓ cup whole milk
  • 1 pound ground beef
  • 1 pound ground spicy Italian sausage
  • 4 cloves garlic, grated
  • 2 large eggs, lightly beaten
  • 1 cup grated Parmesan cheese
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 4 slices thick-cut bacon, finely chopped
  • ½ cup finely chopped sweet onion
  • 1 (12-ounce) jar chili sauce
  • 1 (10.5-ounce) jar red pepper jelly
  • Sliced pickles*, to serve
  1. In a large bowl, stir together bread crumbs and milk until combined. Set aside until milk is absorbed, 5 to 10 minutes.
  2. Add ground beef, sausage, garlic, eggs, Parmesan, Worcestershire, oregano, salt, and black pepper. Use hands to mix until evenly combined, being careful not to overmix.
  3. Preheat oven to 425°. Line a large rimmed baking sheet with parchment paper.
  4. Using a medium spring-loaded scoop (about 2 tablespoons) or a spoon, scoop and roll meat mixture into 46 balls and place on prepared pan.
  5. Bake until golden brown, 10 to 12 minutes.
  6. In a Dutch oven, cook bacon over medium heat until beginning to crisp. Remove bacon using a slotted spoon and let drain on paper towels, reserving 1 tablespoon drippings in Dutch oven.
  7. Add onions to drippings in pan; cook over medium heat until onions are tender, about 5 minutes. Add bacon. Stir in chili sauce and pepper jelly; cook until bubbly. Gently stir in meatballs; cook over medium heat for 10 minutes. Serve warm with pickles.
*We used Wickles pickle chips.



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