Crazy For Glaze Meatballs

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 cup smucker's pure orange marmalade
• 1/4 cup olive oil
• 2 tablespoons red 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 ground beef or 1 lb lamb or 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

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 note: serve this with rice for a main course.
• 6 to serve this as an appetizer, pile meatballs on a platter with the skewers coming out at all angles.