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These Hot Pepper Jelly Meatballs bring a fun and flavorful twist to your appetizer lineup or weeknight dinner. Juicy, perfectly browned meatballs get coated in a sweet and spicy sauce that wakes up your palate. This recipe is straightforward and flexible, perfect whether you want to serve a crowd or make a quick meal with a bit of flair.
I first served these at a family gathering where everyone kept going back for more. Now they are a requested dish whenever friends come over for game night.
Ingredients
- Ground beef or turkey: A lean protein that keeps meatballs juicy but not greasy
- Breadcrumbs: Helps bind the meatballs together while keeping them tender
- Egg: Acts as a binder to hold the mixture firmly
- Garlic and onion: Add aromatic depth and savory flavor
- Worcestershire sauce: Enhances the umami and rounds out the meatball flavor
- Salt and black pepper: Seasoning essentials for a balanced taste
- Milk or water: Moistens the mixture for soft meatballs
- Hot pepper jelly: Provides the key sweet and spicy base for the sauce Choose a quality brand or homemade for best flavor
- Ketchup: Balances sweetness and acidity in the sauce
- Soy sauce: Adds a savory, salty edge that deepens the sauce
- Apple cider vinegar: Cuts through the sweetness for sharp brightness
- Honey or brown sugar: Optional for an extra layer of sweetness
- Garlic powder: Boosts the garlicky notes in the sauce
- Fresh parsley or green onions: For a fresh, colorful garnish
Instructions
- Make the Meatballs:
- Preheat your oven to 400 degrees Fahrenheit or heat a skillet over medium heat. In a large mixing bowl combine ground beef or turkey with breadcrumbs, egg, minced garlic, grated onion or onion powder, Worcestershire sauce, salt, pepper, and milk. Mix gently but thoroughly to combine. Roll the mixture into oneinch balls, aiming for about 24 meatballs. Arrange them on a greased or parchmentlined baking sheet. Bake for 15 to 18 minutes until cooked through and golden brown on the outside. Alternatively, you can panfry the meatballs in batches over medium heat until browned and fully cooked.
- Make the Hot Pepper Jelly Sauce:
- While the meatballs cook, combine hot pepper jelly, ketchup, soy sauce, apple cider vinegar, honey if using, and garlic powder in a medium saucepan over medium heat. Stir constantly to help the jelly melt down. Cook until the sauce is smooth and has thickened slightly, which takes about 5 to 7 minutes. Lower the heat to keep the sauce warm.
- Combine Meatballs and Sauce:
- Add the cooked meatballs to your warm sauce and gently toss until they are well coated. Let them simmer together for 5 to 10 minutes so the flavors can meld beautifully. For parties or gatherings, transfer everything to a slow cooker set on warm to keep the meatballs hot and ready to serve.
- Garnish and Serve:
- Sprinkle chopped parsley or green onions over the meatballs for a fresh pop of color and flavor. Serve warm with toothpicks as an appetizer, or plate the meatballs over steamed rice, noodles, or mashed potatoes to make it a full meal.
I love the hot pepper jelly in this recipe because it perfectly balances heat with sweetness. It reminds me of one holiday party where these meatballs disappeared so fast that I barely got a taste. Now they are a mustbring whenever we gather, and I feel confident knowing they please all kinds of palates.
Storage Tips
Store leftovers in an airtight container in the refrigerator. They last up to four days and reheat well on the stovetop or microwave. For longer storage, freeze meatballs and sauce separately or together for up to two months. Defrost overnight in the fridge and gently reheat.
Ingredient Substitutions
Ground turkey makes a leaner option but ground beef offers richer flavor. Use glutenfree breadcrumbs if needed. You can swap hot pepper jelly with a mixture of apricot or grape jelly and a pinch of red pepper flakes if you dont have the exact jelly on hand.
Serving Suggestions
Offer meatballs on toothpicks alongside a sliced baguette or crackers for parties. Serve over steamed rice or noodles for a hearty dinner. Try them piled into slider buns with crisp lettuce for playful mini sandwiches. Roasted veggies on the side add balance and nutrition.
These hot pepper jelly meatballs are great for parties or a weeknight dinner. Theyre easy to scale and keep well for make ahead entertaining.
Common Questions About Recipes
- → Can frozen meatballs be used?
Yes, frozen meatballs can be cooked or warmed according to package instructions, then coated in the hot pepper jelly sauce.
- → How spicy is the hot pepper jelly sauce?
Spiciness varies by brand but generally offers a mild sweet heat. Adjust by mixing with extra ketchup for a gentler taste.
- → Is there a vegetarian option?
Substitute with plant-based meatballs and use vegetarian Worcestershire sauce or omit it. Follow the same sauce preparation steps.
- → What to substitute if hot pepper jelly is unavailable?
Mix apricot or grape jelly with red pepper flakes or a dash of hot sauce to create a similar flavor profile.
- → Can this be cooked entirely in a slow cooker?
Brown meatballs first, then add to the slow cooker with the sauce and cook on low for 3–4 hours for fully tender results.