Get ready to fall in love with the sweet, tangy, and savory flavors of these Marmalade Meatballs! From casual gatherings to cozy family suppers, this mouthwatering dish always delivers a pop of citrusy brightness in every bite. The juicy meatballs are baked to tender perfection, then tossed in a sticky orange marmalade glaze that dazzles both taste buds and eyes. Whether you serve them as a party appetizer or a hearty main over fluffy rice, Marmalade Meatballs are sure to become your new favorite comfort recipe!
Ingredients You’ll Need
The beauty of Marmalade Meatballs lies in the delightful balance of simple kitchen staples. Each ingredient plays a starring role, lending flavor, moisture, or vibrant color to the final dish—there’s no extra fuss, just bold ingredients building amazing taste!
- Ground Beef: Opt for 80/20 for maximum juiciness; ground turkey or chicken works well too for a leaner twist.
- Breadcrumbs: These bind the meatballs while keeping them light and tender; panko or classic breadcrumbs both work beautifully.
- Milk: Adds richness and prevents dryness so every bite is moist and flavorful.
- Egg: The ultimate binder that helps the meatballs hold their shape and stay deliciously soft.
- Finely Chopped Onion: A little onion brings gentle sweetness and a subtle crunch to the mix.
- Garlic Powder: For savory depth and an aromatic kick—don’t skip it!
- Salt: Essential for seasoning and drawing out all those great meatball flavors.
- Black Pepper: Adds a whisper of heat and complexity without overpowering any flavors.
- Orange Marmalade: The ingredient that makes these meatballs unforgettable—zesty, sweet, and sticky!
- Barbecue Sauce: Gives the glaze body, smokiness, and an extra layer of savory depth.
- Soy Sauce: Lends umami richness and balances the sweetness of the marmalade.
- Dijon Mustard: For a tangy bite and a bit of grown-up sophistication in the sauce.
- Red Pepper Flakes (optional): If you like a little kick, these bring gentle heat to the party.
- Chopped Green Onions (optional for garnish): They finish the dish with a pop of color and freshness.
How to Make Marmalade Meatballs
Step 1: Prep and Preheat
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. This simple step ensures hassle-free cleanup and prevents sticking, so those perfectly shaped meatballs lift right off without a fight.
Step 2: Mix the Meatball Ingredients
In a large bowl, combine the ground beef, breadcrumbs, milk, egg, onion, garlic powder, salt, and black pepper. Mixing by hand is perfect—just blend until the ingredients are incorporated. Be gentle and avoid overmixing to keep your Marmalade Meatballs deliciously tender.
Step 3: Form the Meatballs
Scoop out about a tablespoon of the mixture and roll it between your palms to create 1-inch meatballs. Uniform size is key—not only do they cook evenly, but your platter of Marmalade Meatballs will look extra appetizing!
Step 4: Bake to Perfection
Arrange the meatballs on your prepared baking sheet, giving them just a bit of space so they brown nicely. Bake for 18–20 minutes until beautifully browned and cooked through. You’ll know they’re ready when the aroma has everyone wandering into the kitchen to sneak a taste.
Step 5: Make the Marmalade Sauce
While the meatballs bake, get started on the magical sauce. In a large skillet over medium heat, whisk together orange marmalade, barbecue sauce, soy sauce, Dijon mustard, and a sprinkle of red pepper flakes if using. Bring it to a gentle simmer, stirring occasionally until everything is smooth, glossy, and slightly thickened—about 3 to 4 minutes.
Step 6: Glaze and Simmer
Add the baked meatballs to the skillet, tossing gently so they soak up every bit of that sweet and tangy marmalade glaze. Keep everything simmering for 3–5 more minutes to let the flavors fuse and the sauce coat each meatball in sticky, irresistible goodness.
Step 7: Garnish and Serve
Transfer your Marmalade Meatballs to a serving dish and finish with chopped green onions if desired. Serve them piping hot so the sauce clings beautifully to every bite—now, get ready for compliments!
How to Serve Marmalade Meatballs
Garnishes
A sprinkle of chopped green onions offers a refreshing crunch and a flash of color, contrasting beautifully with the rich, amber glaze. For extra flair, toss on a few toasted sesame seeds or a hint of fresh cilantro. Little details make Marmalade Meatballs even more eye-catching.
Side Dishes
Pair Marmalade Meatballs with steamed jasmine rice or fluffy quinoa to soak up all that incredible sauce. For a lighter touch, set them atop a crisp salad or alongside roasted veggies. Garlic mashed potatoes? Yes, please—there’s no wrong answer!
Creative Ways to Present
Slide these beauties onto appetizer skewers for a party-perfect platter, or pile them up on soft slider buns for fun meatball sandwiches. For holiday spreads, try serving your Marmalade Meatballs in a slow cooker on warm—they’ll stay glossy and guests can help themselves all evening.
Make Ahead and Storage
Storing Leftovers
Store any leftover Marmalade Meatballs in an airtight container in the fridge for up to 3 days. The flavors mellow and mingle overnight, which makes them even more irresistible the next day—perfect for last-minute lunches or easy snacks!
Freezing
Marmalade Meatballs freeze like a dream! Let them cool completely, then arrange in a single layer on a sheet pan to freeze before transferring to a freezer-safe container. This way they won’t stick together, and you can pull out as many as you need for quick meals anytime.
Reheating
Gently reheat your meatballs in a skillet over low heat, adding a splash of water if the sauce looks thick. They’ll warm up tender and juicy, and the glaze will come back to life. A minute in the microwave works well, too—just cover them to keep the sauce from splattering.
FAQs
Can I make Marmalade Meatballs in advance for a party?
Absolutely! Prepare and bake the meatballs up to a day ahead, then refrigerate. When party time rolls around, just reheat gently in the sauce before serving so they’re piping hot and glazed.
Do I have to use orange marmalade, or can I try other flavors?
Orange marmalade is classic, but feel free to get creative—apricot or pineapple marmalade works beautifully and brings its own unique twist to Marmalade Meatballs.
What’s the best way to keep Marmalade Meatballs warm for serving?
If you’re entertaining, keep them in a slow cooker set to warm. The sauce stays glossy and each Marmalade Meatball will be delicious whenever your guests grab one.
How can I make these meatballs gluten-free?
Simply swap the regular breadcrumbs for your favorite gluten-free variety, and make sure to use gluten-free soy sauce. They’ll turn out just as tasty and satisfying!
Are Marmalade Meatballs kid-friendly?
Definitely! Their sweet-and-savory glaze is a hit with kids, especially if you skip the red pepper flakes. They’re easy to eat and make for a fun, hands-on meal or party bite.
Final Thoughts
I can’t wait for you to try these Marmalade Meatballs—they’re a joyful celebration of flavor that brings people together around the table. Whether you’re searching for a new weeknight favorite or a reliably crowd-pleasing appetizer, this dish delivers every time. Whip up a batch soon and watch smiles (and plates) go back for seconds!
Print
Marmalade Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Appetizer or Main Course
- Method: Baking + Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Marmalade Meatballs are a perfect blend of sweet and tangy flavors, making them a crowd-pleasing dish for any occasion. Juicy meatballs baked to perfection and coated in a sticky orange glaze, these are sure to be a hit at your next gathering.
Ingredients
For the Meatballs:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/4 cup finely chopped onion
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Glaze:
- 1 cup orange marmalade
- 1/4 cup barbecue sauce
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon red pepper flakes (optional)
Optional Garnish:
- Chopped green onions
Instructions
- Preheat the Oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the Meatballs: In a large bowl, mix together ground beef, breadcrumbs, milk, egg, onion, garlic powder, salt, and pepper. Form mixture into 1-inch meatballs and place on the baking sheet. Bake for 18–20 minutes until browned.
- Make the Glaze: In a skillet, combine marmalade, barbecue sauce, soy sauce, Dijon mustard, and red pepper flakes. Simmer until thickened.
- Coat the Meatballs: Add baked meatballs to the skillet and toss to coat. Simmer for a few more minutes until heated through.
- Serve: Garnish with green onions if desired and serve hot.
Notes
- These meatballs work well as an appetizer or main dish.
- Ground turkey or chicken can be used for a lighter version.
- The sauce can be made ahead and refrigerated for up to 3 days.
Nutrition
- Serving Size: 5–6 meatballs
- Calories: 320
- Sugar: 18g
- Sodium: 540mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 75mg
