Get ready to transform your ordinary meatball recipe into a culinary masterpiece that will have everyone asking for seconds! These Raspberry Red Pepper Jelly Meatballs are not just another appetizer - they're a flavor explosion that perfectly balances sweet, spicy, and savory in every single bite. Imagine tender, juicy meatballs glazed with a stunning raspberry red pepper jelly that creates a glossy, irresistible coating that will make your taste buds dance with excitement.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup onion, finely chopped
- 1 egg
- 1/2 teaspoon garlic powder
- 1 cup raspberry red pepper jelly
- 1/4 cup soy sauce
Instructions
- In a large mixing bowl, combine ground beef, breadcrumbs, finely chopped onion, egg, and garlic powder. Mix thoroughly using your hands until all ingredients are well incorporated.
- Gently form the meat mixture into uniform meatballs, approximately 1-
- 5 inches in diameter. Aim to create about 18-24 meatballs depending on size preference.
- Heat a large skillet or cast-iron pan over medium-high heat. Ensure the pan is lightly greased or use a non-stick surface.
- Carefully place the meatballs in the heated skillet, avoiding overcrowding. Cook for 6-8 minutes, rotating periodically to ensure even browning on all sides.
- In a separate bowl, whisk together raspberry red pepper jelly and soy sauce to create a smooth glaze.
- Once meatballs are browned and mostly cooked through, pour the jelly-soy sauce mixture over them, reducing heat to medium-low.
- Simmer the meatballs in the glaze for an additional 8-10 minutes, occasionally spooning sauce over the meatballs to ensure complete coating.
- Check internal temperature of meatballs reaches 160°F (71°C) to ensure complete cooking. Remove from heat and let rest for 3-5 minutes before serving.
- Garnish with chopped fresh parsley or green onions if desired, and serve hot as an appetizer or main course.
Tips
- For the most tender meatballs, avoid overmixing the meat mixture - this can make them tough and dense.
- Use a meat thermometer to ensure meatballs reach the safe internal temperature of 160°F (71°C) without overcooking.
- If the glaze starts to burn, lower the heat and add a small splash of water to prevent scorching.
- For extra flavor, consider adding a pinch of red pepper flakes to the meat mixture for an additional kick.
- Let the meatballs rest for a few minutes after cooking to allow the juices to redistribute, ensuring maximum moisture and flavor.
- If you prefer, you can bake these meatballs in the oven at 400°F for 15-20 minutes, then finish with the glaze on the stovetop.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 22g
Protein: 15g
Fat: 13g
Saturated Fat: 5g
Cholesterol: 75mg
