Ingredients:

  • 1 lb pre-cooked high-quality beef meatballs
  • 1 tbsp neutral oil
  • 10 oz red pepper jelly
  • 3 large cloves garlic, finely grated
  • 2 tbsp apple cider vinegar
  • 1 tbsp low-sodium soy sauce
  • 0.5 tsp smoked paprika
  • 0.25 tsp red pepper flakes

Instructions:

  1. Place your skillet over medium-high heat with the neutral oil. Add the meatballs in a single layer. Sear for 4–5 minutes, shaking the pan occasionally, until the exteriors are crispy and bronzed.
  2. Reduce heat to medium. Push the meatballs to the edges of the pan and drop the pepper jelly into the center. As it begins to melt, grate the garlic directly into the jelly. Stir the jelly and garlic together for 60 seconds until fragrant and bubbling.
  3. Add the apple cider vinegar, low-sodium soy sauce, smoked paprika, and red pepper flakes. Toss the meatballs continuously in the sauce for 3-5 minutes until the liquid reduces into a thick, glass-like lacquer that clings to the meat.