Sweet and Spicy Meatballs

Sweet and Spicy Meatballs | Cookie Monster Cooking

We’re going to keep today’s post short and sweet.  After spending the long weekend away for a friend’s wedding (which was so much fun), I am playing some major catch-up.  But definitely worth it for a few wonderful days off.

So, let’s talk meatballs.  Sweet and spicy meatballs to be exact.  You may remember these from our end of summer housewarming party.  I added them to the menu at the last minute, after deciding that I wanted one more item to round everything out.  I really wasn’t expecting much, but after taste-testing one … ahem a few … I was pleasantly surprised.

Sweet and Spicy Meatballs | Cookie Monster Cooking

My feelings were confirmed when these were the first item to completely disappear at the party.  Not a single lone meatball was left by the end.  And they taste exactly as they sound – classic meatballs jazzed up with a sweet mango sauce that has just a hint of heat.

I made these the day before the party and then just reheated them in a saucepan the day of.  An easy appetizer that’s sure to please.  Just don’t blame me when you eat more than a few…

Yield: 35 to 38 mini meatballs

Sweet and Spicy Meatballs

Recipe for sweet and spicy meatballs. Simple meatballs with a sweet mango sauce that has just a hint of kick. Perfect as a party appetizer or for everyday.

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For the meatballs:

  • ½ pound lean ground beef
  • 1 pound ground pork
  • ⅓ cup panko bread crumbs
  • ⅓ cup finely chopped onion
  • ⅓ cup finely chopped orange pepper
  • ¾ teaspoon salt
  • ¾ teaspoon garlic powder
  • ¼ teaspoon pepper
  • 1 large egg, lightly beaten

For the sauce:

  • 1 cup mango pepper jelly
  • ⅔ cup orange juice
  • 2 tablespoons cornstarch
  • ¾ teaspoon salt
  • ½ teaspoon ground ginger
  • ½ teaspoon garlic powder


  1. To make the meatballs – preheat the oven to 375 degrees. Line a rimmed baking sheet with aluminum foil and then grease with nonstick cooking spray.
  2. In a medium bowl, add the beef, pork, bread crumbs, onion, pepper, salt, garlic powder, pepper and egg. Mix until combined. Shape the mixture into small meatballs (about 1 ¼ inch in size). Place the meatballs on the prepared baking sheet.
  3. Bake for about 25 to 30 minutes, until cooked through and no longer pink in the centers. Set aside while you prepare the sauce.
  4. To make the sauce – add the jelly, orange juice, cornstarch, salt, ginger and garlic powder to a medium saucepan. Whisk to combine. Set the pan over medium heat. Cook for about 3 to 5 minutes, whisking frequently, until the sauce has slightly thickened.
  5. Add the meatballs to the sauce. Turn the heat down to medium low and cook for about 5 more minutes, stirring occasionally, until hot and the sauce is thick enough to coat the meatballs.

Adapted from Pillsbury.