Bloody Mary Meatballs

Simmered in a rich, zesty sauce made from Sacramento’s award-winning Bloody Mary mix, these tender meatballs pack a punch of tomato, spice, and a hint of heat.

Ingredients

  • 2 lb 80/20 ground beef
  • 1 medium rib celery, finely chopped
  • 1 small onion, finely chopped    
  • 1/4 cup panko bread crumbs
  • 1/2 cup Sacramento Bloody Mary Mix
  • 2 eggs
  • 1 tablespoon oil
  • 32 oz Sacrament Bloody Mary Mix

Instructions

Step one

Combine breadcrumbs and 1/2 cup Sacramento Bloody Mary Mix, reserve

Step two

In a large bowl combine ground beef, chopped onion and celery, eggs and soaked breadcrumbs.   

Step three

Form into 1-inch meatballs (approx 52-54).          

Step four

In a large skillet and oil over medium heat. In 2-3 batches fry meatballs until brown on all sides.         

Step five

In a large skillet and oil over medium heat. In 2-3 batches fry meatballs until brown on all sides.         

Step six

Turn heat to medium and cook gently without the lid for 15-20 minutes until meatballs are cooked through and sauce has reduced and thickened to coat the meatballs.

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