Crazy for Glaze Meatballs |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These hearty meatballs in a sweet and savoury sauce makes a crowd pleasing appetizer or delicious main course served on rice. Ingredients:
1 cup smucker's pure orange marmalade |
1/4 cup olive oil |
2 tablespoons red wine vinegar or 2 tablespoons balsamic vinegar |
2 tablespoons soy sauce |
1 tablespoon honey |
2 garlic cloves, minced |
1 tablespoon fresh ginger, chopped (optional) |
2 tablespoons dry onion soup mix |
1/4-1/2 teaspoon chili flakes (optional) |
1 lb ground beef or 1 lb pork or 1 lb chicken or 1 lb turkey |
1 egg |
1/2 cup oats |
2 tablespoons onion soup mix |
2 tablespoons crisco canola oil or 2 tablespoons vegetable oil |
1/4 cup chicken or 1/4 cup beef stock |
Directions:
1. CRAZY FOR GLAZE SAUCE; Thoroughly mix all glaze ingredients together in a bowl untl combined. Extra glaze can be frozen or stored in refrigerator up to 1 week.
2. MEATBALLS: Combine beef, eggs, oats and onion soup mix. Knead mixture together. Sahpe into 1-inch balls and place on baking sheet lined with parchment paper.
3. heat oil on medium-high heat in a large deep nonstick skillet. Add meatballs and cook for 3-5 mintues or until brown. Do this in two batches if necessary. Return all meatballs to slillet.
4. Combine 1 cup Crazy for Glaze sauce and stock. Add to meatballs and bring to a boil. Reduce heat and simmer gently, uncovered for 10-15 minutes or until meatballs are cooked.
5. NOTE: Serve this with rice for a main course.
6. To serve this as an appetizer, pile meatballs on a platter with the skewers coming out at all angles.
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