Kids and adults, alike, will love this updated version of Marmalade Meatballs. They are perfect whether served as an appetizer or nestled over a mound of buttery polenta or creamy mashed potatoes. Plus, they are just as delicious made with ground pork, chicken or turkey. Easy, satisfying and fun. Simply Sated
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Marmalade Meatballs

Kids and adults will love this updated version of Marmalade Meatballs. They are perfect whether served as an appetizer or nestled over a mound of buttery polenta or creamy mashed potatoes. Plus, they are just as good made with ground pork, chicken or turkey.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 20 -25 meatballs
Author Susie Gall

Ingredients

  • 1 pound ground chuck 80/20 works well
  • ½ cup panko bread crumbs
  • 1 teaspoon Worcestershire Sauce or 4 oil-packed anchovy fillets minced
  • 2 green onions white & light green parts, chopped
  • 1 large egg beaten
  • 1 teaspoon kosher salt
  • 1 garlic clove minced
  • ½ teaspoon ground ginger
  • ¼ teaspoon freshly ground black pepper
  • 1/8 teaspoon allspice
  • For the Marmalade Sauce:
  • ¾ cup orange marmalade
  • 1 tablespoon + 1½ teaspoons cider vinegar
  • 1 tablespoon + 1½ teaspoons soy sauce
  • 1 teaspoon Worcestershire Sauce
  • ¼-½ teaspoon ground ginger
  • ¼ teaspoon crushed red pepper red pepper flakes
  • Garnish options: Fresh chopped chives cilantro or parsley

Instructions

  1. Cover a rimmed baking sheet with foil and lightly spray the foil with nonstick cooking spray.
  2. Set an oven rack to middle-top position or about 6 inches from the heat source. Set oven to broil (if cooking immediately).
  3. In a large bowl, combine beef, bread crumbs, Worcestershire sauce (or the anchovies), scallions, egg, salt, garlic, ginger, black pepper and allspice. Mix gently until well combined.
  4. Form the beef mixture into 1¼” balls. (At this point, the meatballs can be placed in an airtight container and refrigerated overnight.)
  5. If cooking the meatballs immediately, place them on the prepared baking sheet 1-inch apart.
  6. Broil the meatballs 5 minutes. Remove meatballs from the oven and turn them over to brown on the other side. Broil an additional 2-3 minutes until golden brown and cooked through.
  7. While meatballs cook, make the Marmalade Sauce. In a small saucepan, combine marmalade, cider vinegar, soy sauce, ginger and red pepper flakes. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 3-5 minutes or until sauce thickens enough to adhere to the meatballs.
  8. When meatballs are cooked through, dip them in the sauce and return them to the baking sheet. To get the marmalade orange zest slices on each meatball, pile a little bit of the orange zest (from the sauce) onto each meatball.
  9. Place the tray of meatballs back under the broiler and cook until the glaze is bubbling, approximately 1½-2 minutes. Watch closely.
  10. Garnish with chopped chives, cilantro or parsley.
  11. If serving as a meal, buttery polenta or mashed potatoes work beautifully.
  12. The meatballs make a wonderful appetizer or a main dish.
  13. Enjoy!

Recipe Notes

Original recipe: Melissa Clark "Dinner Changing the Game" cookbook.