Linnyette Richardson-Hall's Meaty Meatball Bites

by Rachael Ray Show Staff 9:10 AM, May 5, 2014


Aired May 5, 2014

Serves makes approximately 16 meatballs
1 pound ground beef
1 pound hot Italian sausage (removed from casing)
1/2 pound bacon, finely diced
2 eggs
1 cup seasoned breadcrumbs
2 teaspoons dark chili powder, divided
2 teaspoons smoked paprika, divided
2 teaspoons chipotle powder
1 teaspoon crushed red pepper flakes
2 teaspoons Kosher salt, divided
2 teaspoons ground black pepper, divided
2 tablespoon soy sauce
2 tablespoons Worcestershire sauce 
1 tablespoon honey
1 cup grape jelly
1 cup raspberry (or strawberry) jam/preserves
Preheat oven to 350F.

In a large bowl, combine ground beef, sausage, bacon, eggs and breadcrumbs. Mix thoroughly with
your hands. Add 1 teaspoon each of the chile powder, chipotle powder, paprika, Kosher salt, ground black pepper to the meat and mix in well.Form mixture into 2-inch balls and space them out evenly on a foil-lined sheet pan that has been generously coated with cooking spray. Bake for at least 30 minutes or until done.

In a Dutch oven, combine jelly, preserves, remaining spices, soy sauce, Worcestershire sauce and honey. Simmer over low heat, stirring until everything is mixed well. Taste periodically during cooking for “heat/spice” preference and, if a more robust flavor is desired, add more chipotle and chile powder.

Add all of the cooked meatballs to the sauce, making sure to coat them well. Serve warm in a deep dish, with plenty of toothpick skewers so guests can help themselves.