| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 30 meatballs |
Ingredients
- Nonstick cooking spray, for the baking sheet and rack
- 1/2 pound ground beef
- 1/2 pound ground pork
- One 4-ounce can diced hot jalapeños, drained
- 1/2 cup panko breadcrumbs
- 1 teaspoon granulated garlic
- 1 large egg
- 1 small onion, finely chopped
- One 10-ounce jar pepper jelly, preferably Tabasco Mild Jalapeño Pepper Jelly
- Kosher salt and freshly ground black pepper
- 1/2 cup bloody mary mix
- 1/4 cup pomegranate juice
- 2 tablespoons packed light brown sugar
- 1/4 cup pomegranate seeds
Instructions
- Preheat the oven to 400 degrees F. Fit a baking sheet with a wire rack and lightly spray with cooking spray.
- Place the ground beef and pork in a large bowl. Add the diced jalapeños, breadcrumbs, granulated garlic, egg, onion, 1 tablespoon pepper jelly and some salt and pepper and gently fold this mixture together.
- Using a small scoop, roll a tablespoon of the meat mixture into a ball. Place on the prepared wire rack and repeat until all of the meat has been shaped into balls. Roast the meatballs until slightly browned, about 25 minutes.
- Meanwhile, make the glaze. Combine the bloody mary mix, pomegranate juice, light brown sugar and remaining pepper jelly (about 3/4 cup) in a small saucepot. Boil over medium heat, stirring occasionally, until the jelly has dissolved and the sauce has reduced slightly, about 5 minutes. Turn off the heat and pour into a large mixing bowl to cool. (The glaze will thicken as it cools.)
- Transfer the hot meatballs to the large bowl with the glaze and gently toss until evenly coated. Transfer to a serving platter and garnish with the pomegranate seeds.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 85 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 0 g |
| Sugar | 6 g |
| Protein | 3 g |
| Cholesterol | 17 mg |
| Sodium | 91 mg |
Reviews
I made this as a party app. I used frozen meatballs and put everything in the crockpot. It was a hit!
Saw this recipe on Trisha’s show a few weeks ago and made them for my family for Christmas. They came out wonderfully! My mom used to make sweet and sour meatballs with Heinz chili sauce and jellied cranberries, and she will now be using THIS recipe going forward.
These meatballs are great. I used groud Turkey Breast instead of the beef to try and make it a little healthier. Made my meatballs larger and made 12 total. Sauce is outstanding!! Great treat! Served as a meal with some crusty garlic bread. We loved it!
Recipe was great! Family loved it. Can the meatballs be made ahead of time and frozen, then reheated with sauce??
Made these today for football Sunday in the crock pot – they were awesome! I used thawed premade home style meatballs, Mrs T’s Bloody Mary mix, and spicy (not mild) Tabasco pepper jelly. The crock pot created a pretty thin sauce, so I added some Wondra to thicken it up. Everyone loved them. Will definitely make again!
added to my fav’s!! I’ve made this twice and will make it again for Xmas!! it’s one of my new fav party flavors …a perfect combination of sweet heat!!
Watched Trisha’s show yesterday and had to try this recipe. Love the combination of sweet and spicy hot. I was a little worried of how much heat was in the recipe, but it’s a perfect balance with the pomegranate and the brown sugar in the sauce. This is definitely an addition for my holiday or football watching party. Thanks Trisha….another winner!