Appetizer Meatballs with Raspberry Heat

Everyone has their go-to meatball recipe, especially for the holiday entertaining/potluck season. This one is mine. With the combination of beef and pork, these are a nice, tender bite. The Raspberry Heat jam is a zesty compliment to the meatballs. As for the meat, if you can’t have either meat, it works equally well with ground chicken or turkey. I’d change it up to use Fortified Cherry jam, just because the cherry pairs well with poultry.

I saute the garlic and onion as these meatballs are small, and the onions don’t have time to cook sufficiently in the oven.

As for the binding, while the recipe calls for rolled oats or breadcrumbs I find that the breadcrumbs hold together better than the rolled oats.

  • 1 lb lean ground beef
  • 1 lb lean ground pork
  • 1 finely chopped onion
  • 1 tsp paprika
  • 1 tbsp Worcestershire Sauce.
  • 2 eggs
  • 1 tbsp minced garlic
  • Flour to coat
  • ¾ cup quick cooking oats or breadcrumbs
  • 1 jar Raspberry Heat
  1. Saute the minced garlic and onions until tender.
  2. Combine ground beef, quick oats, and eggs in a large mixing bowl. Then add the cooked garlic and onions and any cooking liquid from the saute pan.
  3. Once the coarse ingredients are combined add the paprika, Worcestershire Sauce.
  4. Refrigerate, covered, for several hours to allow the flavours to meld and the mixture to bind.
  5. Preheat the oven to 350 degrees.
  6. With a teaspoon scoop out meat mixture.
  7. Dip into flour and roll between palms.
  8. Place in rows several inches apart on edged baking sheets.
  9. Bake for 20 minutes until cooked through
  10. Recipe makes approximately 68 – 1” meatballs.
  11. Warm 1 bottle of Raspberry Heat until soft.
  12. Spoon jam over meatballs and serve.