Blueberry-Jalapeño Sticky Meatballs

Instructions:

1. Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Combine meatball ingredients in a bowl until just mixed. Roll into 1-inch meatballs and place on the prepared pan.
3. Bake for 12–15 minutes, or until cooked through.
4. Meanwhile, make the sauce: In a saucepan, combine blueberries, jalapeño, honey, brown sugar, soy sauce, vinegar, and garlic powder.
5. Simmer for 8–10 minutes until blueberries burst and the glaze thickens. Mash lightly for a smoother sauce.
6. Add the cooked meatballs to the sauce and toss until fully coated and sticky.
7. Serve warm with toothpicks, over rice, or as sliders.

Variations

• Replace jalapeño with serrano for more heat.
• Use ground chicken for a lighter version.
• Add grated ginger for a fresh, spicy note.
• Stir in a spoonful of blueberry jam for extra sweetness and shine.

Tips

• Do not overmix the meat—gentle mixing keeps meatballs tender.
• Roast the jalapeño for smoky depth and fuller flavor.
• If the sauce thickens too much, add a splash of water to loosen it.
• Double the sauce if serving over rice to soak up every drop.