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Cover a rimmed baking sheet with foil and lightly spray the foil with nonstick cooking spray.
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Set an oven rack to middle-top position or about 6 inches from the heat source. Set oven to broil (if cooking immediately).
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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.
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Form the beef mixture into 1¼” balls. (At this point, the meatballs can be placed in an airtight container and refrigerated overnight.)
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If cooking the meatballs immediately, place them on the prepared baking sheet 1-inch apart.
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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.
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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.
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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.
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Place the tray of meatballs back under the broiler and cook until the glaze is bubbling, approximately 1½-2 minutes. Watch closely.
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Garnish with chopped chives, cilantro or parsley.
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If serving as a meal, buttery polenta or mashed potatoes work beautifully.
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The meatballs make a wonderful appetizer or a main dish.
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Enjoy!