Description
This recipe is a fun twist on the classic grape-jelly meatball recipe that most people have had at one pot luck or another. The orange marmalade gives the meatballs a lovely tangy flavor that still keeps the sweetness of the original version. And if you’re short on time, don’t worry about making the meatballs, just buy some frozen (and check out the alternate preparation directions below the recipe).
Make this recipe vegan or vegetarian by using vegan/vegetarian meatballs
Ingredients
Scale
- 1 pound ground beef
- 1/2 cup plain bread crumbs
- 1/4 cup finely chopped onion
- 1 egg, lightly beaten
- 1 clove garlic
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- 1 13-ounce jar orange marmalade (I used Bonne Maman, which is very tangy – use brand of choice)
- 1/2 cup ketchup
- 1 teaspoon soy sauce
- 1/4 teaspoon fresh ground pepper
- non-stick spray
Instructions
- Pre-heat oven to 350 degrees F. Prepare a baking sheet with parchment paper (or non-stick spray/aluminum foil)
- Combine beef, bread crumbs, onion, egg, garlic, salt and pepper. Using your hands mix until evenly combined, but try to not overmix. Form into 1 inch meatballs and place prepared baking sheet (use non-stick spray or parchment paper). Bake 10 minutes, turn, bake 10 additional minutes.
- In a large bowl, add marmalade, ketchup, soy sauce, and pepper. Stir till mixed well.
- Prepare slow cooker with non-stick spray. Add baked meatballs and sauce. Stir to coat meatballs. Cook on high one hour.
Alternate Directions for frozen meatballs
- Add frozen meatballs (no need to defrost!) to the slow cooker with the sauce from Step #3 above. Cook till meat is completely cooked/warmed through – on high for about 2 hours or low for about 6.
Notes
Note: 1 hour (cook time in slow cooker for from-scratch meatballs) / 2 hours (cook time in slow cooker for frozen meatballs).
Note: Save prep time by using frozen meatballs, but do note – they will take longer to cook.
