The key to these delicious Sweet Spicy Cocktail Meatballs is the incredibly simple, addictive sauce. Raspberry chipotle sauce is all the rage but can be time-consuming to make and often difficult to find pre-made in the stores. The simple solution is a combination of spicy salsa and raspberry jam. The adjustable heat from the chiles makes a beautiful counter-balance for the sweet jam. Try experimenting with other fruit jams as well. I have included a meatball recipe here, but you may use frozen meatballs, if you wish. These are the ultimate party appetizer and go so fast, you may want to consider making a double batch. 🙂
Sweet Spicy Cocktail Meatballs Recipe
1 pound ground beef (ground chuck recommended)
1/2 pound Italian bulk sausage
2 teaspoons kosher salt
1/2 teaspoon black pepper
2 teaspoons dried oregano, crushed between hands
2 teaspoons dried basil, crushed between hands
1 large egg lightly beaten
2 garlic cloves, pressed
2 Tablespoons tomato paste
2 teaspoons Worcestershire sauce
1/4 cup grated fresh Parmesan cheese
2 Tablespoons heavy cream or milk
1 cup chunky hot salsa, jarred or homemade
1/2 cup seedless raspberry jam or preserves (sugar-free is fine)
Preheat oven to 375 F. Line a jelly roll pan or large shallow baking pan with foil. Place a rack in the pan.
Combine ground beef, Italian sausage, diced onions, salt, pepper, oregano, basil, pressed garlic, egg, tomato paste, Worcestershire sauce, Parmesan cheese, and cream. Do not over-handle or meatballs will become tough.
Form into 1-inch meatballs and place on racks so they are not touching each other. Bake 15 to 20 minutes until cooked through.
While meatballs are baking, bring salsa and raspberry jam to a simmer, stirring until well combined. (If you are using fresh homemade salsa, simmer for 5 minutes.)
Toss cooked meatballs with raspberry salsa until well coated. Serve in a chafing dish or crockpot to keep warm.
Yield: about 50 cocktail meatballs
Sweet Spicy Cocktail Meatballs Recipe Photo ©2019 Peggy Filippone