Fresno Chili Pepper Sweet and Spicy Glazed Meatballs

_____________________________________________________________________________________________

DIFFICULTY:                       PREP TIME:                                 COOK TIME:                               TOTAL TIME:
Easy                                    25 minutes                                  10 minutes                                  35 minutes
_____________________________________________________________________________________________

These Fresno Chili Glazed Meatballs pack the perfect balance of sweet heat and savory richness. A quick homemade glaze made with Mezzetta® Fresno Chili Peppers, sugar, and red wine vinegar adds a bright, tangy kick that pairs beautifully with tender beef meatballs seasoned with garlic, smoked paprika, and panko.
 

Baked and broiled for a crisp finish, the meatballs are tossed in the vibrant chili glaze and topped with a fresh slice of Fresno pepper for a pop of color and spice. Easy, bold, and crowd-pleasing, they’re an ideal appetizer for parties, holidays, or any occasion that calls for big flavor in a small bite.

Ingredients (Makes 8 servings)

• 1⁄2 cup Fresno Chili Peppers, plus more for serving
• 1⁄2 cup granulated sugar
• 1⁄2 cup red wine vinegar
• 1 lb ground beef
• 2⁄3 cup panko breadcrumbs
• 1 large egg
• 2 garlic cloves, grated
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon smoked paprika
• High quality extra virgin olive oil, for drizzling

Instructions

1 Preheat your oven to 450°F and line a baking sheet with parchment paper.

2 Add the fresno chilis, sugar and red wine vinegar to a blender and blend until smooth. Transfer the mixture a small sauce pot and bring to a boil over medium high heat. Reduce the heat to low and simmer, stirring often, until the mixture is reduced and thickened, about 3-5 minutes.

3 In a large mixing bowl, combine the beef, panko, egg, grated garlic, salt and smoked paprika. Once fully
combined, roll into 1 tablespoon sized meatballs and place onto the prepared baking sheet. Drizzle with olive oil and transfer to the oven to bake for 5 minutes. After 5 minutes, switch the oven to broil and broil until fully cooked and browned, about 5 minutes longer.

4 Transfer the hot meatballs to a large bowl, add the Fresno chili glaze and toss to coat. Place the meatballs
onto a large platter, top with a slice of Fresno chili and add a toothpick before serving.

5 Enjoy!