Recipes

Bloody Mary Meatballs

Bloody Mary Meatballs | Style & Spice

Who says your cocktail has to be a drink? These Bloody Mary meatballs are loaded with flavor. They are the perfect hors d’oeuvre for cocktail parties or for serving during the next big game.

To give these meatballs Bloody Mary flavor, I used a combination of tomato paste, Worcestershire sauce, horseradish, celery seed, and applewood smoked bacon. After the meatballs were browned, I simmered them in Powell & Mahoney Bloody Mary Mix.  They also make a chipotle version and a Sriracha version. Each would be amazing for this recipe.
Bloody Mary Meatballs | Style & SpiceTo add a smoky flavor to the meatballs, I mixed in some bacon with the rest of the ground meats. The pieces of bacon were about the same size as the ground beef and pork. Using a food processor, pulse the uncooked bacon until the mixture was about the same texture as ground meat. If you do not have a food processor, chop the bacon by hand using a knife.

Bloody Mary Meatballs | Style & Spice

Bloody Mary Meatballs

Ingredients

  • 1 pound ground beef
  • 1/2 pound ground pork
  • 8 ounces applewood smoked bacon
  • 1 egg
  • 1/4 cup breadcrumbs
  • 1 tablespoon prepared horseradish
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon freshly ground pepper
  • 2 cups Powell & Mahoney Bloody Mary Mix

Instructions

  1. Cut bacon strips into 1"-2" long pieces. Place in a food processor and pulse until it has been chopped into very small pieces.
  2. Combine the bacon with all remaining ingredients except for the Bloody Mary mix. Stir until all ingredients are combined.
  3. Shape the meat mixture into balls. I chose to make mine small so they could be eaten on a toothpick.
  4. In a large skillet over medium heat, cook the meatballs until all sides have browned. I cooked the meatballs in two separate batches so the pan wasn't overcrowded.
  5. Remove bacon grease from the bottom of the skillet and pour in the Bloody Mary mix. Allow the sauce to simmer together with the meatballs for 15-20 minutes, or until the meatballs reach an internal temperature of 160ºF.
http://styleandspice.com/bloody-mary-meatballs/

Bloody Mary Meatballs | Style & Spice
This post is sponsored by Powell & Mahoney. I received a bottle of their Bloody Mary mix to sample and I decided to use it to develop a recipe for you.  All brand opinions are my own as always.  Thank you for continuing to support the brands who help make this website possible!

You Might Also Like

1 Comment

  • Reply
    Denver
    March 31, 2017 at 6:10 am

    Pues a mi en principio no me gustaban porque no sabia como abordarlos, luego empece a ver sobre todo en la pagina de Pencil Lines las interpretaciones de su equipo de diseño y ves que casi no se parecen en nada al original, pero que adoptan la parte que mas les interesa. Tambien me he acostumbrado a hacer mis propias plantillas antes de hacer una página, es como hacer un boceto de lo que luego vas a hacer.Maricarmen me encanta esa hean!mierta!r!Besitos chicas!!!

  • Leave a Reply

    4/09DTbVLHux2DdCmw56KWBmT98lhEvM0A6jo7nwLM5mI