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  • Writer's pictureMiss Mary

Savory Cuvée Infused Meatballs

Updated: Nov 28, 2020

Adding our Cuvée Nectar Jelly to your basic meatball recipe makes them moist and full of flavor. These savory meatballs pair nicely with your holiday menu.


· 1 pound ground beef (I used 80% lean ground beef)

· 1 egg (beaten)

· ¼ cup panko style breadcrumbs

· ¼ cup Cuvée Nectar Jelly

· ¼ cup grated parmesan cheese

· ¼ cup finely chopped onion

· 2 teaspoons minced garlic

· 1 teaspoon ground Cayenne pepper

· ¼ teaspoon black pepper

· ¾ teaspoon salt (I used sea salt)

· 2 tablespoons chopped fresh Italian flat leaf parsley

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil and spray with non-stick spray.

Combine all ingredients. Mix just until combined, do not over mix. Form the meat mixture into balls and place them on the baking sheet. I used a measuring tablespoon to form balls with an approximate 1 inch diameter. Yielded 20 meatballs. Bake for 15-18 minutes or until completely cooked through. Ovens vary. Mine were thoroughly cooked in 18 minutes.

Transfer them to a platter, heat a half cup of the Cuvée Nectar Jelly and drizzle it over the meatballs as a glaze.


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Almedia Mockabee
Nov 25, 2020

I tried her delicious meatballs! That are a must for family gathering and the holidays! Easy to make in advance and heat up!


Adu Jahmal
Nov 25, 2020

Yummy 😋 must try that recipe 👍❤️🎩

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