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Sweet and Spicy Meatballs

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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 30 meatballs
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Nonstick cooking spray, for the baking sheet and rack

1/2 pound ground beef 

1/2 pound ground pork 

One 4-ounce can diced hot jalapeños, drained 

1/2 cup panko breadcrumbs 

1 teaspoon granulated garlic 

1 large egg 

1 small onion, finely chopped 

One 10-ounce jar pepper jelly, preferably Tabasco Mild Jalapeño Pepper Jelly 

Kosher salt and freshly ground black pepper 

1/2 cup bloody mary mix 

1/4 cup pomegranate juice 

2 tablespoons packed light brown sugar 

1/4 cup pomegranate seeds 


  1. Preheat the oven to 400 degrees F. Fit a baking sheet with a wire rack and lightly spray with cooking spray.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.