Bloody Mary Cocktail Meatballs
© Luis Bruno

Bloody Mary Cocktail Meatballs


The Three-Pepper Bloody Mary in the meatball gravy acts like a tomato sauce and becomes a terrific, spicy glaze.

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  1. 1/2 pound lean ground beef
  2. 1/2 pound ground pork
  3. 1 small tender celery rib with leaves, finely chopped
  4. 2 teaspoons prepared horseradish
  5. 1 large egg, lightly beaten
  6. 1 slice white sandwich bread—soaked in warm water, squeezed dry and crumbled into pieces
  7. 1/2 teaspoon hot sauce
  8. 1/2 teaspoon salt
  9. 1/4 teaspoon freshly ground pepper
  10. 1 tablespoon vegetable oil
  11. 1/2 cup Three-Pepper Bloody Mary
  1. In a bowl, combine the beef and pork with the celery, horseradish, egg, bread, hot sauce, salt and pepper and knead well. Roll the meat into 1-inch balls.
  2. Heat the oil in a nonstick skillet until shimmering. Add the meatballs and cook over moderately high heat until browned all over, about 5 minutes. Add the Three-Pepper Bloody Mary and simmer over moderate heat until the liquid is reduced by half and the meatballs are glazed, about 2 minutes. Serve hot.