Ingredients:

  • 1 lb pre-cooked beef meatballs (approx. 24-30 count), thawed
  • 1 tbsp neutral high-smoke point oil
  • 11 oz red pepper jelly
  • 4 cloves fresh garlic, microplaned
  • 2 tbsp apple cider vinegar
  • 1 tbsp low-sodium soy sauce
  • 0.5 tsp red pepper flakes
  • 2 stalks green onions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Heat the neutral oil in a 12 inch heavy bottomed skillet over medium high heat. Note: Wait until you see a faint shimmer or a tiny wisp of smoke before adding anything.
  2. Add the thawed meatballs in a single layer, ensuring they aren't crowded. Note: Crowding causes them to steam rather than sear.
  3. Sear the meatballs for 5–7 minutes, until a deep mahogany crust develops on all sides. Shake the pan frequently to prevent sticking.
  4. Lower the heat to medium to prevent the sugar in the next step from burning instantly. Note: This temperature drop is crucial for glaze stability.
  5. Push the meatballs to the perimeter of the pan and pour the red pepper jelly, apple cider vinegar, and soy sauce into the center.
  6. Stir the center liquids together until the jelly melts into a smooth, vigorously bubbling liquid.
  7. Toss the meatballs back into the center to coat them thoroughly in the hot liquid.
  8. Add the microplaned garlic and red pepper flakes during the final 3 minutes of cooking. Note: Adding garlic now prevents it from becoming bitter.
  9. Continue to simmer until the sauce reduces and clings to the meatballs like a thick, shiny lacquer.
  10. Remove from the heat and garnish with the sliced green onions and toasted sesame seeds immediately before serving.