Sweet and Spicy Appetizer Meatballs

Ingredients:

• 220 g of ground beef
• 220 g of minced pork
• 1 can (110g) diced jalapeño peppers, drained
• 0.5 cup panko breadcrumbs
• 1 teaspoon granulated garlic
• 1 large egg
• 1 small onion, finely chopped
• 1 jar (280 g) of pepper jelly, preferably Tabasco
• 0.5 cup Bloody Mary cocktail mix
• 1/4 cup pomegranate juice
• 2 tbsp. l. brown sugar
• 1/4 tbsp. pomegranate seeds

Preparation:

1. Preheat oven to 200°C. Place a rack on a baking sheet and lightly spray it with cooking spray.
2. Place ground beef and pork in a large bowl. Add diced jalapeño, panko breadcrumbs, granulated garlic, egg, onion, 1 tbsp. pepper jelly, add a little salt and pepper and mix gently.
3. Scoop the minced meat 1 tablespoon at a time and roll into balls, placing them on the prepared rack. Bake the meatballs until lightly browned, about 25 minutes.
4. Meanwhile, prepare the glaze.:
   
   Combine the Bloody Mary mix, pomegranate juice, light brown sugar, and the remaining pepper jelly (about 3/4 cup) in a small saucepan. Cook over medium heat, stirring occasionally, until the jelly has dissolved and the sauce has thickened slightly, about 5 minutes. Turn off the heat and pour the glaze into a large bowl to cool. The glaze will thicken as it cools.
5. Transfer the hot meatballs to a large bowl with the glaze and gently toss to coat evenly. Transfer to a serving platter and sprinkle with pomegranate seeds.