To serve, turn the jelly out of the terrines and remove the cling film. Cut the jelly into slices, and serve with a few raspberries, a quenelle of ice cream and a drizzle of sauce.

Prepare meatballs according to package instructions. In a large skillet, combine chili sauce and jelly; cook and stir over medium heat until jelly has melted. Add meatballs to pan; heat through.

Glazed in a sauce made with pepper jelly and chipotles in adobo, these sweet and spicy cocktail meatballs will be the star of your next party. Paige Grandjean is a food editor, recipe developer ...