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Inspired by grape jelly cocktail meatballs, these sweet and spicy bite-size meatballs are glazed in a sticky sauce made with pepper jelly and chipotles in adobo sauce. While the meatballs can be made purely with ground pork, the combination of pork and beef provides the ideal balance of richness and savoriness to pair with the sugary glaze. A cookie scoop makes it quick and easy to shape the meatballs.
Frequently Asked Questions
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What can I do with leftover chipotle peppers in adobo sauce?
Store leftover chipotles in adobo in a sealed glass jar in the refrigerator for up to three weeks. Chop the chiles and add the adobo sauce to ground beef for tacos, combine with spices and oil for a quick chicken marinade, or stir into a pot of pinto beans.
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How do I prevent the meatballs from falling apart?
The beaten egg added to the meat mixture acts as a binder to help hold the meatballs together. Broiling also helps prevent the meatballs from falling apart, since they’re cooked undisturbed rather than searing and rolling around in a skillet.
Notes from the Food & Wine Test Kitchen
These meatballs would also be delicious served as a main course over rice or mashed potatoes with a chopped cabbage salad on the side.
Suggested pairing
Pair this sweet and spicy treat of a dish with a peppery, black cherry–scented Pinot Noir, like Ponzi Vineyards Tavola.
Make ahead
Shaped, uncooked meatballs can be stored, tightly covered, in the refrigerator for up to one day. Let stand at room temperature while broiler preheats.
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