Spicy Booze-Soaked Jelly Meatballs

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the tantalizing Spicy Booze Soaked Jelly Meatballs recipe! This unique culinary delight combines succulent meatballs with a fiery kick of spice and a hint of boozy infusion. Each bite is bursting with flavors that will leave your taste buds craving for more. Whether you're hosting a party or simply looking for an adventurous appetizer, these meatballs are sure to impress. Get ready to indulge in a mouthwatering blend of savory, spicy, and boozy goodness!

Keywords: Spicy, Booze, Jelly, Meatballs, Recipe

spicy booze soaked jelly meatballs recipe details

Spicy booze soaked jelly meatballs recipe, recipe Rating: 4.7
Number of votes:120

There are meatballs, and then there are *meatballs.* Turn up the heat at your tailgate party or game day event with these sweet, spicy, and whiskey-flavored meat spheres. (Inspired by Nikolas’ “Killer Jelly Meatballs.”)
Ready in: 1 hour 35 mins

Ingredients

Serves: 6

• 1/2 cup dry bread crumbs
• 1/3 cup minced onions
• 1/4 cup milk
• 1 egg
• 1 tablespoon chopped parsley
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon Worcestershire sauce
• 1 pound lean ground beef
• 1 cup chili sauce
• 1/4 cup whiskey
• 1 (10 ounce) jar grape jelly

Preparation method

Prep: 35 mins | Cook: 1 hour

1. Preheat oven to 350 degrees F and line a baking sheet with foil. Coat with nonstick cooking spray.
2. Combine bread crumbs, onion, milk, egg, parsley, salt, pepper, and Worcestershire sauce in large mixing bowl. Crumble beef over the mixture and stir well to combine, then form into 1 to 1 1/2-inch meatballs.
3. Place meatballs on prepared baking sheet. Bake for about 20 minutes, until meatballs are no longer pink inside.
4. Combine chili sauce, whiskey, and grape jelly in a large Dutch oven and stir over low heat until jelly is melted.
5. Add baked meatballs to the sauce and stir to coat. Continue to cook on very low heat for 1 hour, stirring every 5 to 10 minutes. Serve.