Savory Cuvée Infused Meatballs

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.

Ingredients

· 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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