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Sunday, January 11, 2015

Marmalade Meatballs

I decided I wanted to try some new recipes this year - I'd like to make a new recipe once a week but realistically, I would be happy to try one at least every other week...we will see how it goes.

I have so many recipes saved on Pinterest that I thought I would start there.  First up..Marmalade Meatballs.  I love those little grape jelly/chili sauce meatballs that are always found at baby showers and Christmas parties so I decided to seek out a different kind of appetizer meatball.  I like Asian flavors and these seemed like it would fit the bill so I gave them a try.

I  must say that I really liked them.  They were good and tangy - love the orange flavor that stood out.  While eating them, I thought --- this sauce would be great with pork chops or chicken so I might try it again and substitute one of those for the meatballs.


Marmalade Meatballs
(courtesy of Taste of Home)
Yield: about 5 dozen.

1 bottle (16 oz) Catalina salad dressing
1 cup orange marmalade
3 Tbsp. Worcestershire sauce
1/2 tsp. red pepper flakes
1 pkg (32 oz) frozen fully cooked homestyle meatballs, thawed (don't use Italian style)


In a 3-qt. slow cooker, combine the salad dressing, marmalade, Worcestershire sauce and pepper flakes. Note: I only used 1/2 tsp. as the recipe says but I would like a little more heat so next time I will probably use a whole teaspoon.


Stir in meatballs. Cover and cook on low for 4-5 hours or until heated through.


Notice how the meatballs kind of plump up a little once done, you can let them cook a couple of hours more.  The longer they cook, they more the flavor the meatballs absorb.


They are good - I think I will take these to my next party instead of the traditional kind of meatballs.  If you try them, let me know what you think in the comments.



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