Smoky melted cheese oozing from the inside of a superior-spiced meatball. And all this with a punch of blueberry and hot peppers.
These Purple Cow meatballs will outshine the popular grape jelly meatballs without the jolt of sugar-loaded jelly. The name Purple Cow? The glaze is on the dark purple side, color wise, and the Purple Cow was a restaurant started by my late Uncle Stanley Demuth. He was truly an inspiration to me growing up and he would have devoured these tasty meatballs, as will you.
FYI: These meatballs should be on the wet side. A good school of thought is the wetter a stuffed meatballs mixture is, the less likely they will be to crack open, spilling the cheesy center.
And also, I would like to add that most jelly coated meatballs are cooked in a crockpot or slow cooker. If desired, simmer your cooked meatballs in one for an hour or so. But the same effect is found using the instructions below.