These Hot Pepper Jelly Meatballs are a tasty mix of sweet and spicy! Made with tender meatballs coated in a zesty hot pepper jelly glaze, they’re perfect for parties.
Honestly, you can’t go wrong with this combo! I love serving them with toothpicks. It’s a fun way to eat and everyone gets to enjoy the kick of flavor in every bite!
Key Ingredients & Substitutions
Ground Beef: This is the base of your meatballs, but you can easily swap it for ground pork or turkey for a different flavor. I sometimes mix ground beef and pork for added juiciness and taste.
Breadcrumbs: Regular breadcrumbs work well, but for a gluten-free option, use crushed gluten-free crackers or oats. I personally like panko breadcrumbs because they give a nice crunch.
Hot Pepper Jelly: This is what gives the meatballs their signature heat and sweetness. If you can’t find it, try making a quick homemade version with sweet jelly and hot sauce. Adjust to your heat preference!
Onion and Garlic: Fresh is best, but dried onion flakes and garlic powder can be substitutes in a pinch. Just taste and adjust accordingly! I love adding extra garlic for more flavor.
Chili Sauce or Ketchup: These are optional but help balance the heat from the jelly. If you’re looking for something tangier, try using sriracha or BBQ sauce instead.
How Do You Get Perfectly Cooked Meatballs?
Cooking meatballs can sometimes be tricky, but the method you choose makes a big difference. Whether you fry or bake, here’s how to ensure they come out perfect.
- For frying, keep the heat medium to ensure they cook through without burning. Searing them helps create a lovely crust.
- When baking, preheating your oven is crucial. Baking them on parchment paper prevents sticking and makes cleanup easier.
- Size matters! Keep meatballs around 1 to 1½ inches for even cooking. If they’re too large, they might be undercooked in the center.
- Use a meat thermometer; the internal temperature should reach 160°F (70°C) for beef.
- Allowing them to rest on paper towels after frying helps drain excess oil.
How to Make Hot Pepper Jelly Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef (or ground pork or a mix)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper flakes (optional, for extra heat)
- Cooking oil for frying or baking
For the Sauce:
- 1 cup hot pepper jelly (store-bought or homemade)
- 1/2 cup chili sauce or ketchup (optional, to balance sweetness)
- 1 tbsp Worcestershire sauce
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
You’ll spend about 20 minutes preparing the meatballs and about 20-30 minutes cooking them, depending on whether you choose to fry or bake. Total time including prep and cooking is around 45-50 minutes. Easy to whip up and packed with flavor!
Step-by-Step Instructions:
1. Preheat Oven or Prepare Skillet:
If you plan to bake the meatballs, start by preheating your oven to 400°F (200°C). If you prefer frying, heat a few tablespoons of oil in a large skillet over medium heat. This way, you’re ready to go once your meatballs are mixed!
2. Make the Meatball Mixture:
In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, chopped onion, minced garlic, egg, milk, salt, black pepper, and optional crushed red pepper flakes. Mix gently but thoroughly until everything is well incorporated. Don’t overmix; just combine until it holds together!
3. Form Meatballs:
Now, shape your mixture into small, bite-sized meatballs, aiming for about 1 to 1½ inches in diameter. This size is perfect for cooking evenly!
4. Cook the Meatballs:
– If frying: Cook the meatballs in batches in the skillet until they’re nicely browned on all sides and fully cooked through, roughly 8-10 minutes total. Be sure to drain them on paper towels after cooking to absorb any excess oil.
– If baking: Place the meatballs on a baking sheet lined with parchment paper or lightly greased. Bake for about 15-20 minutes or until they are fully cooked and golden brown.
5. Prepare the Sauce:
In a medium saucepan over low heat, combine the hot pepper jelly, chili sauce or ketchup (if using), and Worcestershire sauce. Stir these all together and let it warm until the jelly melts, creating a smooth sauce. This is what makes those meatballs pop!
6. Coat the Meatballs:
Add the cooked meatballs to your saucepan. Gently stir to coat them fully in the hot pepper jelly sauce. Heat everything together for another 3-5 minutes to ensure the meatballs are hot and glazed perfectly!
7. Serve:
Transfer the meatballs to a serving dish, spoon any extra sauce over the top for that delicious gloss, and garnish with chopped fresh parsley. Your guests will love the presentation!
8. Optional Serving Suggestion:
These meatballs are not just great as an appetizer with toothpicks; they’re also tasty served as a main dish alongside fluffy rice or creamy mashed potatoes. Enjoy every spicy and sweet bite!
Enjoy your flavorful and spicy Hot Pepper Jelly Meatballs!
Can I Use Different Types of Meat?
Absolutely! You can substitute ground beef with ground pork or turkey based on your preference. Mixing different types of meat, like beef and pork, can also enhance the flavor and juiciness.
What If I Don’t Have Hot Pepper Jelly?
No worries! If you can’t find hot pepper jelly, try making a quick substitute by mixing regular fruit jelly with a few teaspoons of hot sauce or chili paste. Adjust the amount to suit your heat preference!
How Can I Store Leftover Meatballs?
Store leftover meatballs in an airtight container in the fridge for up to 3 days. They can also be frozen for up to 3 months. Just thaw in the refrigerator overnight before reheating.
Can I Make the Meatballs Ahead of Time?
Yes, you can prepare the meatballs in advance! Roll them and place on a baking sheet, then refrigerate for a few hours before cooking. They can even be frozen raw and cooked from frozen when you’re ready to enjoy them.
