Crazy for Glaze Meatballs Recipe

Name: Crazy for Glaze Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup smucker's pure orange marmalade; ¼ 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; 14-½ teaspoon chili flakes (optional); 1 lb ground beef or 1 lb pork or 1 lb chicken or 1 lb turkey; 1 egg; ½ cup oats; 2 tablespoons onion soup mix; 2 tablespoons crisco canola oil or 2 tablespoons vegetable oil; ¼ cup chicken or ¼ cup beef stock

Servings: persons

1 cup smucker's pure orange marmalade
¼ 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
14-½ teaspoon chili flakes (optional)
1 lb ground beef or 1 lb pork or 1 lb chicken or 1 lb turkey
1 egg
½ cup oats
2 tablespoons onion soup mix
2 tablespoons crisco canola oil or 2 tablespoons vegetable oil
¼ cup chicken or ¼ cup beef stock

1
CRAZY FOR GLAZE SAUCE; Thoroughly mix all glaze ingredients together in a bowl untl combined.
2
Extra glaze can be frozen or stored in refrigerator up to 1 week.
3
MEATBALLS: Combine beef, eggs, oats and onion soup mix.
4
Knead mixture together.
5
Sahpe into 1-inch balls and place on baking sheet lined with parchment paper.
6
heat oil on medium-high heat in a large deep nonstick skillet.
7
Add meatballs and cook for 3-5 mintues or until brown.
8
Do this in two batches if necessary.
9
Return all meatballs to slillet.
10
Combine 1 cup Crazy for Glaze sauce and stock.
11
Add to meatballs and bring to a boil.
12
Reduce heat and simmer gently, uncovered for 10-15 minutes or until meatballs are cooked.
13
NOTE: Serve this with rice for a main course.
14
To serve this as an appetizer, pile meatballs on a platter with the skewers coming out at all angles.

720

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup smucker's pure orange marmalade, ¼ cup olive oil, 2 tablespoons red wine vinegar or 2 tablespoons balsamic vinegar, 2 tablespoons soy sauce, and more.

Yes, Crazy for Glaze Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crazy for Glaze Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions