Miniature Marmalade Meatballs

Bite-sized Parmesan-garlic meatballs simmered in a spicy marmalade-raisin sauce.


For the meatballs:

2 pounds ground beef chuck (or sirloin)

1/2 cup plain, dry bread crumbs

1/4 cup grated Parmesan cheese

3 - 4 cloves minced garlic

1 egg

1/2 teaspoon salt

1/2 teaspoon cinnamon


For the sauce:

12 ounces orange marmalade

3/4 cup ketchup

1/2 cup raisins

1/2 teaspoon (or  more, if desired) red pepper flakes

      The Recipe

Make meatballs:  In a large bowl, combine all meatball ingredients.  Mix gently with hands, making sure not to overmix (or the meatballs will be tough).  Roll out 1" meatballs and set aside.

Make sauce:  In a large skillet over medium heat, combine sauce ingredients and bring to a simmer.  Add meatballs, toss gently to coat, and simmer 30 minutes, uncovered.  If you need to add a little more liquid, add a little water.  Serve with toothpicks - or make a delicious meatball sandwich with croissant rolls.  Makes 60 meatballs.  You can freeze leftovers.



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