Description

These Hot Pepper Jelly Meatballs are a delightful appetizer or main dish featuring tender meatballs coated in a sweet and spicy glaze made from hot pepper jelly, barbecue sauce, soy sauce, and apple cider vinegar. Perfectly balanced with a hint of garlic, these meatballs offer a flavorful punch that’s easy to prepare and sure to impress at any gathering.

Ingredients

Meatballs

1 ½ pounds frozen meatballs (homemade or store-bought)

Glaze

1 cup hot pepper jelly
1/2 cup barbecue sauce
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon apple cider vinegar

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Instructions

Prepare the Meatballs: If using frozen meatballs, ensure they are thawed slightly or ready to cook. You can use homemade or store-bought meatballs depending on your preference.
Make the Glaze: In a medium bowl, combine the hot pepper jelly, barbecue sauce, soy sauce, garlic powder, and apple cider vinegar. Mix well until the jelly and other ingredients are fully incorporated into a smooth sauce.
Cook the Meatballs: Heat a large skillet over medium heat. Add the meatballs and cook, stirring occasionally, until they are heated through and beginning to brown, about 10 minutes.
Add the Glaze: Pour the glaze over the meatballs in the skillet. Stir to coat all the meatballs evenly. Continue cooking for another 5–7 minutes, allowing the glaze to thicken and cling to the meatballs, stirring occasionally.
Serve: Once the meatballs are fully cooked and nicely glazed, remove from heat and transfer to a serving dish. Serve warm, ideally with toothpicks for easy appetizer-style eating.

Notes

You can prepare this recipe with either homemade or store-bought meatballs for convenience.
If you prefer a milder heat, use a sweeter pepper jelly or reduce the quantity of hot pepper jelly slightly.
These meatballs can be kept warm in a slow cooker on low setting if serving at a party.
To make this recipe gluten-free, use a gluten-free soy sauce or tamari.
Adjust the garlic powder and vinegar according to taste for a more customized flavor profile.