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.
To 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.
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!