Chef Folse's Horseradish Meatballs

Prep Time: 1 Hour

Yields: 8–12 Servings


This recipe will teach you the secret to making juicy, tender meatballs every time. It is a great appetizer for your next tailgating party!


2 tbsps prepared horseradish, divided

1 pound ground beef

1 pound ground pork

2 eggs

½ cup panko bread crumbs

½ cup thinly sliced green onions

4 cloves garlic, peeled and minced

salt and black pepper to taste

granulated garlic to taste

2 tbsps olive oil

½ cup diced onions

½ cup diced bell peppers

1 jalapeño, seeded and diced

½ cup ketchup

½ cup chili sauce

¼ cup brown sugar

2 tbsps red wine vinegar

2 tbsps Worcestershire sauce

1 tbsp Creole mustard

½ cup beef broth or stock

hot sauce to taste


Preheat oven to 350°F. Coat a large baking pan with nonstick cooking spray and set aside. In a large bowl, combine 1 tablespoon horseradish, beef, pork, eggs, panko, green onions, minced garlic, salt, pepper and granulated garlic. Using hands, mix until well incorporated. Shape into 1½-inch balls then place on prepared baking pan. Bake 35–45 minutes or until cooked through. Remove from oven, drain excess grease and set aside. In a large saucepan over medium-high heat, add olive oil. Add onions, bell peppers and jalapeño then sauté 3–5 minutes or until vegetables are wilted. Add ketchup, chili sauce and brown sugar and cook 1 minute, stirring well into mixture. Add vinegar, Worcestershire, mustard, stock and remaining horseradish, stirring to incorporate. Bring to a boil then reduce heat and simmer 10 minutes or until slightly thickened, stirring occasionally. Adjust seasonings to taste with salt, pepper and hot sauce. Add meatballs to sauce and toss gently to coat. Remove from heat and serve alone as an appetizer or serve over rice or pasta as a hearty meal.