1. In a bowl, combine the beef and pork with the celery, horseradish, egg, bread, hot sauce, salt and pepper and knead well. Roll the meat into 1-inch balls.
2. Heat the oil in a nonstick skillet until shimmering. Add the meatballs and cook over moderately high heat until browned all over, about 5 minutes.
3. 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. Serve hot.

Makes 32 meatballs.

Three-Pepper Bloody Mary [2]

1 cup vodka
1/4 cup finely chopped onion
1 small garlic clove, smashed
1 small jalapeño, seeded and coarsely chopped
1 tablespoon fresh lemon juice
1 teaspoon hot sauce, preferably habanero
2 1/2 cups tomato juice
4 teaspoons prepared horseradish
1 teaspoon celery salt
1/2 teaspoon freshly ground pepper
Lime wedges and celery ribs, for serving

1. In a blender, combine the vodka with the onion, garlic, jalapeño, lemon juice and hot sauce and puree until smooth.
2. Add the tomato juice, horseradish, celery salt and pepper and blend.
3. Strain into tall glasses over ice and serve with lime wedges and celery ribs.

Makes about 4 cups.