They're delicious for a party or a brunch! Sweet and Spicy Cocktail Meatballs have a spicy kick inside and a sweet-spicy glaze on the outside.
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There is something about a meatball that says, "Party!"
Except of course if it rolls off the table and out through the door (after a particularly powerful nasal episode.) And sometimes hearing "meatballs" means it's cloudy, and about to storm in a very unusual but tasty way.
Those are very particular and rare occurrences, though. When you see meatballs that are cocktail-sized and set out with some toothpicks at a festive gathering, rest assured they definitely mean "Party!"
These particular party meatballs are made with a mixture of sausage, chicken and Cheddar cheese, and then they're coated in a sweet-spicy glaze.
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Why you'll love these Sweet and Spicy Cocktail Meatballs
Red pepper jelly plus Vermont pure maple syrup brings the sweet, and just a little more heat. (For even extra heat, the regular sausage can be swapped out for spicy Italian sausage. Caliente!)
Prep these meatballs in advance to make your party day a little easier. After baking and cooling they can be stored in the fridge for a few days or even frozen. Then thaw them, heat them back up with the saucy glaze (glazey sauce?) and they will be ready to go.
More meatballs!
Bacon-Wrapped Sweet and Spicy Meatballs
One of my family's all-time favorite appetizers.
🔪 How to make Sweet and Spicy Cocktail Meatballs
Make the meatballs
Combine the egg, seasonings, and meats in a large bowl. Mix in the cheese. Shape the mixture into 1-inch meatballs and place them on a lined baking sheet.
Bake the meatballs
Bake the meatballs for about 10 to 12 minutes.
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Make the sauce
Heat maple syrup and pepper jelly in a saucepan until they're melted together.
Coat the meatballs
Add the cooked meatballs to the sauce, and stir to coat them. Simmer the meatballs gently for about 10 minutes.
Serve them!
Set the meatballs out in a small crock pot to keep them warm, or skewer them with toothpicks and arrange them on a platter. Enjoy!
More apps!
Gougères Cheese Puffs
These airy, cheesy puffs are made from choux pastry. They're a lovely app for parties and holidays!
The recipe for the Sweet and Spicy Cocktail Meatballs is below. Here are a few more appetizer ideas, too!
💬 Did you make and devour this recipe? Leave a comment below.
📖 Recipe
Sweet and Spicy Cocktail Meatballs
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Ingredients
Meatballs:
- 1 egg
- ¼ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup panko breadcrumbs
- 1 pound bulk sausage or hot Italian sausage
- 1 pound ground chicken
- 4 ounces shredded sharp Cheddar cheese
Sauce:
- ¼ cup Vermont maple syrup
- ¾ cup red pepper jelly
Instructions
Make the meatballs:
- Preheat the oven to 400° F. Line a large baking sheet with parchment paper or foil.
- In a large bowl mix together the 1 egg, ¼ cup milk, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper, and 1 cup panko breadcrumbs. Add in the 1 pound bulk sausage or hot Italian sausage and 1 pound ground chicken.
- Use your hands to mix the meats together with the egg mixture until everything is fully combined. Add in the 4 ounces shredded sharp Cheddar cheese and mix it in thoroughly.
- Shape the mixture into 1-inch meatballs and arrange them touching on the prepared baking sheet. Bake the meatballs for about 12 minutes until they are just cooked through.
- Remove them from the oven. Once all the meatballs are baked prepare the sauce.
Make the sauce:
- In a large pot heat up the ¼ cup Vermont maple syrup and the ¾ cup red pepper jelly over medium heat.
- Once the jelly is melted and combined with the syrup, add in the cooked meatballs. Stir to coat the meatballs with the sauce.
- Bring the sauce to a simmer and cook the meatballs in the sauce for about 10 minutes, stirring often.
- The meatballs are ready to serve! They can be kept warm in a crock pot set to low to serve at a party or brunch, or you can poke toothpicks into the tops and set them out on a serving tray.
Nutrition
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