Meatballs with Orange Glaze

(Janet Gorrell/At Last/2010)

1 egg beaten			1/4 cup ketchup
1 small onion, finely sliced	1/2 cup soft bread crumbs
1/4 cup minced fresh parsley	3 tsp. paprika
2 garlic cloves, minced		1/2 tsp salt
1/2 tsp pepper			1 lb. lean ground beef (90% lean)
2-1/2 oz. feta cheese, cut into sixteen 1/2 inch cubes

Glaze:
1 jar (12 ounces) orange marmalade
1/4 cup orange juice
3 green onions
1 jalapeno pepper, seeded and chopped

In a large bowl, combine the first nine ingredients.  Crumble beef over mixture and mix well. 

Divide into 16 portions, flatten.  Top each with a cheese cube, form beef mixture around cheese 
into meatballs.  Place on a greased rack in a shallow baking pan. Bake uncovered at 400 degrees 
for 20-25 minutes or until no longer pink. 

In a small saucepan, heat the marmalade, orange juice, half of the green onion and jalapeno.  

Place meatballs in a serving dish, pour glaze over the top and gently stir to coat.  
Garnish with remaining green onions. 

I cooked the meatballs at home and froze them.  It worked well.





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