Bloody Mary Cocktail Meatballs

By MooK

Ingredients

• 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 of Three-Pepper Bloody Mary
• .
• 1 cup vodka
• 1/4 cup finely chopped onion
• 1 small garlic clove, smashed
• 1 small jalapeño, seeded and coarsely chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon hot sauce, preferably habanero
• 2 1/2 cups tomato juice
• 4 teaspoons prepared horseradish
• 1 teaspoon celery salt
• 1/2 teaspoon freshly ground pepper
• Lime wedges and celery ribs, for serving

Preparation

Step 1

Bloody Mary

In a blender, combine the vodka with the onion, garlic, jalapeño, lemon juice and hot sauce and puree until smooth. Add the tomato juice, horseradish, celery salt and pepper and blend.

Meatball

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.

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.