Bloody Mary Cocktail Meatballs

• 1/2 pound lean ground beef
• 1/2 pound ground pork
• 1 small tender celery rib with leaves, finely chopped
• 2 teaspoons prepared horseradish
• 1 large egg, lightly beaten
• 1 slice white sandwich breadsoaked in warm water, squeezed dry and crumbled into pieces
• 1/2 teaspoon hot sauce
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon vegetable oil
• 1/2 cup Three-Pepper Bloody Mary

1. In a bowl, combine the beef and pork with the celery, horseradish, egg, bread, hot sauce, salt and pepper and knead well.
2. Roll the meat into 1-inch balls.
3. Heat the oil in a nonstick skillet until shimmering.
4. Add the meatballs and cook over moderately high heat until browned all over, about 5 minutes.
5. Add the Three-Pepper Bloody Mary and simmer over moderate heat until the liquid is reduced by half and the meatballs are glazed, about 2 minutes.
6. Serve hot.

ground beef, ground pork, celery, horseradish, egg, water, hot sauce, salt, freshly ground pepper, vegetable oil, threepepper

Taken from www.foodandwine.com/recipes/bloody-mary-cocktail-meatballs (may not work)