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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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  • Servings: MAKES 32 MEATBALLS

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  • 1/2 pound lean ground beef
  • 1/2 pound ground pork
  • 1 small tender celery rib with leaves, finely chopped
  • 2 teaspoons prepared horseradish
  • 1 large egg, lightly beaten
  • 1 slice white sandwich bread—soaked in warm water, squeezed dry and crumbled into pieces
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon vegetable oil
  • 1/2 cup Three-Pepper Bloody Mary


How to make this recipe

  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.
Contributed By Photo © Luis Bruno Published April 2001

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