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  • Writer's pictureCulinary Cam

Watermelon-Sriracha-Chili Meatballs

Do you remember those ubiquitous meatballs at parties made with ketchup and grape jelly? This is my take on the cocktail meatball, using a jam from Three Little Figs.

LEARN THIS PROCESS! This is a tasty way to glaze baked meatballs. This version uses a small batch jam from a company in Oregon. You can use any kind of jam, jelly, or chutney that you have on-hand. BE CREATIVE...COOK FEARLESSLY!

I added these to the Super Bowl appetizer tray I brought to our friends' house. See them the bowl at 7 o'clock. They disappeared quickly, so I'd say they were a hit!



  • 1 pound ground beef

  • 2 Tablespoons diced onions

  • ½ cup bread crumbs

  • 3 Tablespoons milk or cream

  • 1 eggs

  • 1 Tablespoons Sriracha or other hot sauce

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper


  • 1 Tablespoon olive oil

  • 2 Tablespoon diced onions

  • 10 ounces watermelon-sriracha-chili jam (or your favorite)

  • 2/3 cup ketchup

  • water as needed



  1. Preheat the oven to 375 degrees Fahrenheit.

  2. In a large bowl, combine all of the ingredients. Use a wooden spoon or clean hands to blend ingredients until well-combined. Roll walnut-sized meatballs and place them on a parchment-lined baking sheet.

  3. Bake meatballs at 375 degrees Fahrenheit for 35 minutes or until done. They should be firm to the touch when they are done. If you aren’t sure, you can slice open one of the meatballs. They should not be pink in the center at all.

  4. While the meatballs bake, make the sauce.


  1. Heat olive oil in a large, flat-bottom pan or skillet. Stir in onions and cook for 1 to 2 minutes

  2. Add in the jam and ketchup. Stir until dissolved. If the sauce is too thick, add water to thin it. Simmer until desired consistency.

  3. Once the meatballs are cooked, toss into the sauce and stir to coat completely. Serve hot or at room temperature.

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