Recipe courtesy of Trisha Yearwood
Recipe courtesy of Trisha Yearwood
Episode:
Naughty or Nice Holiday Party
Sweet and Spicy Meatballs
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- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 30 meatballs
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- Nutritional Analysis
- Per Serving
- 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
- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 30 meatballs
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
