Triple Berry Moogarita Jam Sticky Party Meatballs

Triple Berry Moogarita Jam Sticky Party Meatballs

Featuring

These juicy cocktail meatballs are coated in a glossy, sweet, and tangy sauce made with Triple Berry Moogarita Jam. The jam is whisked into the simmered sauce and also brushed on at the end for an extra shiny, flavorful finish.

Ingredients

Meatballs

• 1 pound ground beef (80 to 85 percent lean) or a mix of beef and pork
• 1/3 cup plain breadcrumbs
• 1/4 cup milk
• 1 large egg
• 2 tablespoons finely minced onion
• 1 clove garlic, minced
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon Triple Berry Moogarita Jam
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil, for browning

Triple Berry Moogarita Jam Sauce

• 1/2 cup Triple Berry Moogarita Jam
• 1/4 cup ketchup
• 2 tablespoons soy sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon apple cider vinegar
• 1 to 2 teaspoons honey, to taste
• 1 small garlic clove, minced
• Pinch of red pepper flakes, optional

To Serve

• Extra Triple Berry Moogarita Jam, for brushing or dipping
• Chopped fresh parsley or cilantro
• Lime wedges
• Toothpicks for serving, optional

Instructions

1. Mix the meatball base
   1. In a large bowl combine breadcrumbs and milk. Stir and let sit for 2 to 3 minutes until the crumbs absorb the milk and soften.
   2. Add the ground meat, egg, minced onion, garlic, parsley, Parmesan, 1 tablespoon Triple Berry Moogarita Jam, salt, and black pepper.
   3. Gently mix with a fork or your hands just until everything is evenly combined. Try not to overwork the meat so the meatballs stay tender.
2. Shape and brown the meatballs
   1. Form the mixture into small meatballs about 1 inch in diameter. You should have about 28 to 32 meatballs.
   2. Heat 1 tablespoon olive oil in a large skillet over medium heat.
   3. Add the meatballs in a single layer without crowding. Brown on all sides for a total of 6 to 8 minutes. Work in batches if needed.
   4. Transfer browned meatballs to a plate. They will finish cooking in the sauce.
3. Make the Triple Berry Moogarita Jam sauce
   1. In a medium saucepan whisk together 1/2 cup Triple Berry Moogarita Jam, ketchup, soy sauce, lime juice, apple cider vinegar, honey, minced garlic, and red pepper flakes if using.
   2. Place over medium heat and bring to a gentle simmer, stirring often, until the sauce is smooth and slightly thickened, about 3 to 5 minutes.
4. Simmer the meatballs in the sauce
   1. Carefully add the browned meatballs to the saucepan of simmering sauce.
   2. Gently stir or shake the pan so each meatball is coated.
   3. Cover loosely and simmer over low heat for 10 to 12 minutes, stirring occasionally, until the meatballs are cooked through and the sauce is glossy and clings to them.
5. Optional glossy finish
   1. For extra shine and flavor, warm 2 to 3 tablespoons Triple Berry Moogarita Jam in a small bowl in the microwave with a few drops of water until just loosened.
   2. Brush a thin layer of this warmed jam over the meatballs right before serving.
6. Serve
   1. Transfer the sticky meatballs and extra sauce to a shallow serving bowl or small cast iron skillet.
   2. Sprinkle with chopped parsley or cilantro.
   3. Serve with lime wedges for squeezing over the top.
   4. Offer toothpicks for easy party bites and place the jar of Triple Berry Moogarita Jam nearby for anyone who wants an extra spoonful on the side.

Tips

• You can keep the meatballs warm for serving by transferring them and the sauce to a small slow cooker set to warm.
• For a lighter version, use ground turkey and add an extra tablespoon of milk to keep the mixture moist.
• Leftover meatballs are great over rice or mashed potatoes with extra sauce and keep in the refrigerator for up to 3 days.