Ingredients:

  • 1 lb fully cooked meatballs, frozen (thawed) or fresh
  • 2 tsp neutral oil
  • 4 cloves garlic, finely minced
  • 1/4 cup low sodium beef broth
  • 1 cup hot pepper jelly
  • 1/2 cup chili sauce
  • 1 tbsp apple cider vinegar
  • 1/2 tsp smoked paprika

Instructions:

  1. Heat oil in a 12-inch non-stick skillet over medium-high heat. Add the meatballs and sear for 5–7 minutes, shaking the pan occasionally, until golden-brown and heated through.
  2. Reduce heat to medium. Add the minced garlic and sauté for approximately 1 minute until fragrant and blooming in the oil.
  3. Pour in the beef broth to deglaze the pan. Stir in the hot pepper jelly, chili sauce, apple cider vinegar, and smoked paprika.
  4. Simmer for 5-7 minutes, tossing the meatballs constantly. The sauce is ready when it reaches a nappe consistency, forming a thick, glossy lacquer that clings to the meat.