Appetizer: United States – Pepperoncini-Glazed Beef Meatballs on Toothpicks

Serving Size: 8

Approximate Time

Prep 20 min

Cook 21 min

Total 40 min

Ingredients

- 1.5 lb (680 g) ground beef
- 1 large egg, approx. 2 oz (57 g) beaten
- 1/2 cup (50 g) plain dry breadcrumbs
- 1/4 cup (25 g) finely grated Parmesan cheese
- 2 tbsp (30 ml) milk
- 1/4 cup (40 g) finely chopped yellow onion
- 2 cloves garlic, minced
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley, plus extra for garnish
- 10 pepperoncini peppers, approx. 3.5 oz (100 g) total, plus 1/4 cup (60 ml) pepperoncini brine from the jar
- 1/2 cup (120 ml) ketchup
- 2 tbsp (25 g) packed brown sugar
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tbsp (28 g) unsalted butter
- 1 tsp (5 ml) apple cider vinegar
- 1/4 tsp (0.5 g) crushed red pepper flakes (optional)
- Toothpicks

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or a lightly oiled rack set over a sheet pan.
2. In a large bowl combine the ground beef, beaten egg, breadcrumbs, Parmesan, milk, chopped onion, minced garlic, salt, pepper, and 2 tbsp (8 g) chopped parsley. Mix gently until just combined—do not overwork the meat.
3. Roll the mixture into 1-inch (2.5 cm) meatballs (about 30–36 meatballs, depending on size). Place them on the prepared baking sheet, spacing them slightly apart.
4. Bake meatballs until cooked through and lightly browned, about 12–15 minutes, or until an instant-read thermometer inserted into the center registers 160°F (71°C). Remove from oven and set aside.
5. Meanwhile, make the pepperoncini glaze: in a medium skillet over medium heat, combine the chopped pepperoncini, 1/4 cup (60 ml) pepperoncini brine, ketchup, brown sugar, Worcestershire sauce, butter, apple cider vinegar, and crushed red pepper flakes. Bring to a simmer and cook, stirring occasionally, until slightly reduced and glossy, about 6–8 minutes.
6. For a smoother glaze, transfer the mixture to a blender or use an immersion blender and pulse briefly until smooth (leave a bit of texture if you prefer pieces of pepperoncini). Return glaze to the skillet and keep warm over low heat.
7. Add the baked meatballs to the skillet and gently toss to coat evenly in the warm glaze. Cook together 1–2 minutes to allow the flavors to meld and the glaze to thicken on the meatballs.
8. Thread each glazed meatball onto a toothpick (or 2 small meatballs per toothpick for smaller bites). Arrange on a platter, sprinkle with remaining chopped parsley, and garnish with thin slices of reserved pepperoncini if desired. Serve warm.