Ingredients:

  • 1 lb pre-cooked Italian or beef meatballs, thawed
  • 1 tbsp avocado oil or grapeseed oil
  • 10 oz hot pepper jelly (jalapeño or red pepper)
  • 3 cloves garlic, minced into a fine paste
  • 1 tbsp apple cider vinegar
  • 1 tsp Worcestershire sauce
  • ½ tsp smoked paprika
  • 2 tbsp sliced green onions for garnish

Instructions:

  1. Sear the meatballs. Place a large cast iron or non stick skillet over medium high heat with the avocado oil. Once shimmering, add the 1 lb of meatballs and sear for 5–7 minutes, shaking the pan frequently, until they develop a mahogany colored, crispy exterior. Note: Don't crowd the pan or they will steam instead of crisping.
  2. Bloom the aromatics. Reduce heat to medium. Push the meatballs to the edges of the pan and drop the 3 cloves of minced garlic in the center. Sauté for approximately 30 seconds until fragrant and nutty.
  3. Build the glaze. Pour in the 10 oz pepper jelly, 1 tbsp apple cider vinegar, 1 tsp Worcestershire sauce, and ½ tsp smoked paprika. Use a silicone whisk to stir the jelly as it melts, ensuring each meatball is evenly coated.
  4. Reduce to a lacquer. Simmer for 5 minutes until the sauce reduces into a thick, mirror like lacquer that adheres to the meatballs. Note: The sauce is ready when it coats the back of a spoon without running off.
  5. Add the finish. Garnish with 2 tbsp sliced green onions before serving while the sauce is still bubbling and glossy. Classic Buttery Shortbread Cookies in 45 Minutes — Master classic buttery shortbread cookies with this traditional recipe using ...Lemon Pepper Chicken Bowl in 35 Minutes — Master Lemon Pepper Chicken Bowl with Creamy Lemon Sauce and Rice with our st...Pistachio Butter Recipe in 15 Minutes — Master homemade pistachio butter with our easy recipe that yields a creamy te... $img_2$