Crazy for Glaze Meatballs

Name: Crazy for Glaze Meatballs
Cook time: 20 min
Total time: 20 min
Yield: 40 small meatballs
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 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

Submitted by Chef mariajane

"These hearty meatballs in a sweet and savoury sauce makes a crowd pleasing appetizer or delicious main course served on rice."

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Ready In:: 20mins
Ingredients:: 15
Yields:: 40 small meatballs

ingredients

CRAZY FOR GLAZE
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)
MEATBALLS
1 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

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.
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.
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.
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.
NOTE: Serve this with rice for a main course.
To serve this as an appetizer, pile meatballs on a platter with the skewers coming out at all angles.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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