Blueberry-Jalapeño Sticky Meatballs 

Blueberry-Jalapeño Sticky Meatballs

Ingredients:

For the Meatballs

1 pound ground beef or ground turkey

1/4 cup plain breadcrumbs

1 large egg

1/4 cup finely chopped onion

1 teaspoon garlic powder

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

For the Blueberry–Jalapeño Sticky Glaze

1 cup blueberries (fresh or frozen)

1 jalapeño pepper, finely chopped (remove seeds for a milder flavor)

1/4 cup pure honey

2 tablespoons packed brown sugar

2 tablespoons soy sauce

1 tablespoon apple cider vinegar

1/2 teaspoon garlic powder

Optional: a pinch of red chili flakes for extra heat

Instructions:

Heat the oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.

Make the meatball mixture:

In a large bowl, combine the ground meat, breadcrumbs, egg, onion, garlic powder, salt, and pepper.

Mix gently until everything is evenly incorporated.

Shape the meatballs:

Roll the mixture into small balls about 1 inch in size and arrange them evenly on the prepared baking sheet.

Bake:

Cook for 12–15 minutes, or until the meatballs are fully cooked and lightly browned.

Prepare the sticky sauce:

While the meatballs are baking, place the blueberries, jalapeño, honey, brown sugar, soy sauce, vinegar, and garlic powder in a saucepan.

Simmer the sauce:

Bring to a gentle simmer and cook for about 8–10 minutes, stirring occasionally, until the blueberries soften and burst and the sauce thickens into a shiny glaze.

Lightly mash the berries if you want a smoother consistency.

Coat the meatballs:

Add the baked meatballs to the sauce and toss until each one is fully covered in the sweet, spicy glaze.

Serve:

Enjoy warm as a party appetizer with toothpicks, spooned over rice, or tucked into mini slider buns.

Pro Tip

For an extra layer of smoky flavor, roast the jalapeño before adding it to the sauce—it adds depth and a subtle char that takes the dish to the next level.