Ingredients:

  • 1 lb high-quality pre-cooked frozen meatballs
  • 1 tbsp neutral oil
  • 1 cup red pepper jelly
  • 3 cloves garlic, minced finely
  • 2 tbsp apple cider vinegar
  • 1 tbsp low-sodium soy sauce
  • 0.5 tsp red pepper flakes
  • 2 tbsp fresh chives, finely sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Heat the neutral oil in a 12-inch large non-stick or cast-iron skillet over medium-high heat. Add the frozen meatballs in a single layer and sear for 5–7 minutes, shaking the pan frequently, until the exteriors are browned and the centers are thawed.
  2. In a small mixing bowl, whisk together the red pepper jelly, minced garlic, apple cider vinegar, and soy sauce. Pour the mixture directly over the seared meatballs in the skillet.
  3. Reduce heat to medium. Continually toss the meatballs in the sauce for 5–8 minutes until the liquid reduces by half, transforming into a thick, mahogany-colored syrup that clings to the meat.
  4. Remove from heat and garnish with finely sliced chives and toasted sesame seeds before serving.