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Bloody Mary Cocktail Meatballs

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Bloody Mary Cocktail Meatballs 0 Picture

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

Details

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.

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