Hot Pepper Jelly Meatballs (Printer-Friendly)
Savory meatballs glazed with a sweet and spicy hot pepper jelly sauce for any occasion.
# What You'll Need:
→ Meatballs
01 -
1 pound ground beef or turkey
02 -
½ cup breadcrumbs
03 -
1 large egg
04 -
2 cloves garlic, minced
05 -
1 tablespoon grated onion or onion powder
06 -
1 teaspoon Worcestershire sauce
07 -
1 teaspoon salt
08 -
½ teaspoon black pepper
09 -
1 tablespoon milk or water
→ Hot Pepper Jelly Sauce
10 -
1 cup hot pepper jelly
11 -
¼ cup ketchup
12 -
2 tablespoons soy sauce
13 -
1 tablespoon apple cider vinegar
14 -
1 tablespoon honey or brown sugar (optional)
15 -
1 teaspoon garlic powder
→ Optional Garnishes
16 -
Fresh parsley or green onions, chopped
# Steps to Follow:
01 -
Preheat oven to 400°F. In a large bowl, combine ground meat, breadcrumbs, egg, garlic, onion, Worcestershire sauce, salt, pepper, and milk. Form into 1-inch meatballs, about 24 pieces. Place on a greased or parchment-lined baking sheet and bake 15–18 minutes until cooked through and browned. Alternatively, pan-fry in batches over medium heat until golden and cooked.
02 -
While meatballs cook, combine hot pepper jelly, ketchup, soy sauce, vinegar, honey (if using), and garlic powder in a saucepan over medium heat. Stir constantly until jelly melts and sauce thickens slightly, about 5–7 minutes. Reduce heat to low to keep warm.
03 -
Add cooked meatballs to sauce and gently toss to coat evenly. Simmer together for 5–10 minutes to meld flavors. For serving at gatherings, transfer to a slow cooker set to 'warm'.
04 -
Sprinkle with chopped parsley or green onions. Serve warm with toothpicks as an appetizer or over rice, noodles, or mashed potatoes for a main dish.
# Extra Suggestions:
01 -
Use lean ground meat to prevent greasy sauce. Pre-baking meatballs helps maintain shape and flavor. Apple cider vinegar balances sweetness and heat in the sauce. Prepare ahead and reheat before serving. Slow cooker keeps dish warm for hours.