Dr Pepper Glazed Jalapeno Meatballs

• Meat

  • 4 1 pound ground beef chuck
  • 1 lb Ground pork

• Produce

  • 2 Large Cloves Garlic
  • 1 Jalapeno, medium
  • 2 Jalapenos, large
  • 1 tbsp Parsley, fresh leaves
  • 1 Yellow onion, medium

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 1/2 cup Beef stock

• Baking & Spices

  • 3/4 cup Brown sugar, light
  • 2 tbsp Cornstarch
  • 1 16.9 oz Bottle Dr pepper
  • 2 1/2 tsp Kosher salt
  • 1/2 tsp White pepper, ground
  • 1 Pinch White pepper, ground

• Oils & Vinegars

  • 1 Canola oil

• Dairy

  • 1 tbsp Butter, unsalted
  • 1/2 cup Milk

• Other

  • 3 Slices White Bread – crusts removed and torn into roughly ½’’ pieces (roughly 3 ounces

Found on nospoonnecessary.com

Ingredients

• Meatballs:
• 3 Slices White Bread – crusts removed and torn into roughly ½’’ pieces (roughly 3 ounces)
• ½ Cup Milk (2% or Whole)
• 1 TBS Unsalted Butter
• 1 Medium Yellow Onion – grated and divided
• 1 medium Jalapeno- seeded, ribbed and minced
• 2 Large Cloves of Garlic – minced
• 1 Pound Ground Beef Chuck (80/20)
• 1 Pound Ground Pork
• 1 TBS Fresh Parsley Leaves - minced
• 2 large Eggs
• 2 tsp Kosher Salt, plus more to taste
• ½ tsp Ground White Pepper
• Canola Oil for Frying
• Glaze:
• 2 Large Jalapenos – seeded, ribbed and minced
• ½ tsp Kosher Salt
• Pinch Ground White Pepper
• ¾ Cup Light Brown Sugar
• 1 (16.9 oz Bottle) Dr Pepper
• ½ Cup Beef Stock
• 2 TBS Cornstarch

Directions

• In a medium sized mixing bowl combine the bread cubes and the milk. Toss to coat. Set aside and allow bread to soak in milk until soft, about 8-10 minutes.
• Meanwhile, melt butter in a small skillet over medium-high heat. Add half of the minced onion and season with a pinch of salt and pepper. Cook, stirring occasionally, about 5 minutes. Add jalapeno and cook until onion is golden and jalapeno is softened, an additional 2 minutes. Add garlic and cook until fragrant, 30 seconds – 1 minute.
• Transfer to the bowl of a stand mixer, fitted with the paddle attachment. To the bowl add the beef, pork, soaked bread and milk, remaining raw onion, parsley, eggs, salt and pepper.
• Starting on the lowest speed, beat mixture, increasing speed to medium slowly, until all ingredients are thoroughly combined, about 45 seconds-1 minute. Set aside.
• Prepare a large baking sheet or work surface with parchment paper. Use your hands to roll/form mixture into meatballs roughly 1 ½’’ - 2 tablespoon in size (dip your hands lightly in water or spray with nonstick cooking spray, to prevent meat from sticking if necessary). Transfer meatballs to prepared baking sheet.
• Preheat oven to 200 degrees and insert a wire rack into a clean baking sheet.
• In a large, wide skillet, heat ¼’’ of oil over medium to medium-high heat. Working in batches, add meatballs and fry, turning occasionally until well browned all over, about 2 minutes total. Remove and transfer meatballs to wire rack and keep warm in the oven. Repeat with remaining meatballs.
• Dump out the oil in the pan, reduce heat to medium, and add a glug (roughly 2 teaspoons) of fresh oil. Add in the jalapenos, salt and pepper for the glaze. Cook for 2 minutes, until softened. Add the brown sugar, Dr Pepper, and beef stock. Increase heat to medium high and bring contents to a boil, stirring occasionally. Cook until thickened, about 8-10 minutes. Meanwhile, whisk the cornstarch with ¼ cup of water and whisk to combine. Slowly whisk the cornstarch mixture (slurry) into the Dr Pepper Glaze. Continue to simmer an additional 1 minutes.
• Add the meatballs to the glaze and stir to coat. Reduce heat to medium low, cover, and simmer until meatballs are cooked through, about 8-12 minutes.
• Serve immediately and enjoy