Ingredients:

  • 1 lb Ground Beef (80/20 preferred)
  • 1/2 lb Ground Pork
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Milk (Whole or 2%)
  • 1 large Egg, lightly beaten
  • 1/4 cup Onion, finely grated or minced
  • 2 cloves Garlic, minced
  • 2 Tbsp Fresh Parsley, chopped
  • 1 tsp Worcestershire Sauce
  • Salt and Black Pepper to taste
  • 1 cup Hot Pepper Jelly
  • 2 Tbsp Unsalted Butter
  • 1 Tbsp Apple Cider Vinegar
  • 1/2 tsp Garlic Powder

Instructions:

  1. Combine the Panko breadcrumbs and milk in a small bowl. Let stand for 5 minutes to soak.
  2. In a large bowl, gently combine the soaked breadcrumbs, ground beef, ground pork, lightly beaten egg, grated onion, minced garlic, parsley, Worcestershire sauce, salt, and pepper. Mix only until just combined to avoid tough meatballs.
  3. Roll the mixture into uniform 1.5-inch balls. Place them on a baking sheet lined with parchment paper. Chill for 15 minutes while the oven preheats.
  4. Preheat oven to 400°F (200°C). Bake the meatballs for 18–20 minutes, or until they are mostly cooked through and browned slightly.
  5. While the meatballs bake, prepare the glaze: combine the hot pepper jelly, butter, apple cider vinegar, and garlic powder in a small saucepan over medium-low heat. Stir constantly until the butter melts and the mixture is smooth.
  6. Carefully remove the cooked meatballs from the oven. Transfer them directly into the saucepan with the glaze and gently toss until every meatball is evenly coated.
  7. Return the glazed meatballs to the oven for a final 5–7 minutes, or simmer gently on the stovetop for 2–3 minutes, until the glaze has thickened beautifully.
  8. Serve immediately, garnished with fresh chives or cilantro.