Ingredients:
- 1/2-pound 80% lean ground beef
- 1/2-pound ground pork
- 1/3 cup panko
- 1 large egg, beaten
- 2 tablespoons finely chopped fresh cilantro, plus more for garnish
- 2 garlic cloves, grated (about 1 teaspoon)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground coriander
- 1/2 cup Peppers of Key West Cherry Pomegranate Habanero Grilling Sauce
- 3 tablespoons Worcestershire sauce, divided
- 2 teaspoons finely chopped canned chipotle chiles in adobo sauce plus 2 tablespoons adobo sauce from can, divided
- 1/4 cup chicken stock
- 2 tablespoons apple cider vinegar
Directions:
- Preheat oven to broil with rack about 7 inches from heat.
- Stir together beef, pork, panko, egg, cilantro, garlic, salt, paprika, black pepper, coriander, Peppers of Key West Cherry Pomegranate Habanero Grilling Sauce, 1 tablespoon Worcestershire sauce, and 2 teaspoons chopped chipotle in adobo in a large bowl until combined.
- Divide pork mixture into 20 even portions (about 2 tablespoons each); roll each portion into a 1 1/2-inch ball.
- Arrange meatballs on an aluminum foil–lined baking sheet, spacing at least 1 inch apart.
- Broil until golden brown on top, 5 to 6 minutes.
- Meanwhile, combine stock, vinegar, remaining 1/4 cup pepper jelly, remaining 2 tablespoons Worcestershire sauce, and remaining 2 tablespoons adobo sauce in a large skillet.
- Bring to a simmer over medium; simmer, whisking often, until slightly thickened, 2 to 3 minutes.
- Transfer meatballs to skillet; cook, tossing often, until evenly coated in sauce and an instant-read thermometer inserted in center of meatball registers 160°F, about 3 minutes.
- Transfer meatballs and sauce to a serving bowl; serve hot.
Feel free to replace the Peppers of Key West Cherry Pomegranate with any of our other jelly favorites.
- Catch a Fire’s Mango Pepper Jelly
- Fischer & Wieser’s Hot Serrano Pepper Jelly
- Terrapin Ridge Farm’s Blueberry Bourbon Pecan Jam
- Terrapin Ridge Farm’s Mango Habanero Jam
