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
1/2 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
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.