If you’re looking for a dish that perfectly balances sweet, savory, and a hint of spice, Marmalade Meatballs are about to become your new obsession! Tender beef meatballs get baked until golden and then tossed in a sticky, citrusy orange marmalade sauce that’s as irresistible as it sounds. Whether you need a party appetizer or a quick weeknight main, these juicy bites always steal the spotlight and leave everyone reaching for seconds. Trust me, this is one recipe you’ll want to keep on repeat!
Ingredients You’ll Need
These Marmalade Meatballs come together with a handful of pantry staples and a few fresh ingredients. Each one adds something special, from the savory beef base to the tangy, glossy sauce that coats every bite in flavor.
- Ground beef (1 1/2 pounds): The hearty, juicy foundation for tender meatballs—choose 80/20 for the best texture.
- Breadcrumbs (1/2 cup): Helps bind the mixture and keeps the meatballs moist.
- Milk (1/4 cup): Softens the breadcrumbs and creates a lighter meatball.
- Egg (1): Acts as the glue, holding everything together.
- Garlic powder (1/2 teaspoon): Adds subtle savory depth to each bite.
- Onion powder (1/2 teaspoon): Rounds out the flavor with a gentle hint of onion.
- Salt (1/2 teaspoon): Essential for bringing out all the other flavors.
- Black pepper (1/4 teaspoon): Gives a little warmth and balance.
- Soy sauce (1 tablespoon): Adds umami and extra moisture to the mix.
- Orange marmalade (1 cup, for the sauce): The star of the show, lending sweetness and zesty citrus flavor.
- Barbecue sauce (1/2 cup, for the sauce): Brings smoky, tangy richness that complements the marmalade.
- Soy sauce (1 tablespoon, for the sauce): Enhances the savory notes and balances the sweetness.
- Sriracha or chili garlic sauce (1 tablespoon, optional for heat): Adds a gentle kick if you like a bit of spice in your Marmalade Meatballs.
How to Make Marmalade Meatballs
Step 1: Prep and Mix the Meatball Ingredients
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper or foil for easy cleanup. In a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, garlic powder, onion powder, salt, black pepper, and a tablespoon of soy sauce. Mix everything gently with your hands or a fork—just until combined—so the meatballs stay tender and juicy. Overmixing can make them tough, so keep it light and easy.
Step 2: Shape and Bake the Meatballs
Once your mixture is ready, use your hands or a small scoop to form 1-inch meatballs. Arrange them evenly on the prepared baking sheet, making sure they’re not touching so they brown nicely. Bake for 15 to 18 minutes, or until they’re cooked through and have developed a lovely golden crust. The aroma alone will have everyone peeking into the kitchen!
Step 3: Prepare the Marmalade Sauce
While the meatballs are baking, it’s time to make that glorious sauce. In a medium saucepan over medium heat, combine the orange marmalade, barbecue sauce, tablespoon of soy sauce, and sriracha or chili garlic sauce if you’re craving a little heat. Stir gently and bring to a gentle simmer, letting the flavors meld for 2 to 3 minutes until the sauce is glossy and heated through.
Step 4: Toss and Simmer the Meatballs
When the meatballs are hot from the oven, transfer them straight into the saucepan with your marmalade sauce. Gently toss to coat every meatball in that sticky, fragrant glaze. Let them simmer together on low heat for another 5 to 10 minutes, which allows the flavors to soak in and the sauce to thicken just a bit. This final step is where the magic happens!
Step 5: Serve and Enjoy
Serve your Marmalade Meatballs warm, either piled high on a platter for sharing or over fluffy rice for a comforting main dish. Watch them disappear fast—these sweet and savory bites are always a hit, no matter the occasion!
How to Serve Marmalade Meatballs
Garnishes
Add a fresh touch and a pop of color by sprinkling chopped green onions, cilantro, or even sesame seeds over your Marmalade Meatballs just before serving. A little zest of orange or lime can also brighten things up and make each bite even more vibrant.
Side Dishes
These meatballs are incredibly versatile! For a party, keep things simple with toothpicks and let guests help themselves. As a main course, serve them over steamed rice or fluffy mashed potatoes to soak up that delicious sauce. Roasted veggies or a crisp green salad make great partners for balancing the sweet and savory flavors.
Creative Ways to Present
If you want to wow your guests, try serving Marmalade Meatballs in mini slider buns for a fun twist on classic meatball sandwiches. Skewer them for easy party bites, or even tuck them into lettuce wraps with crunchy slaw for a lighter, fresh approach that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Simply let your Marmalade Meatballs cool to room temperature, then store them in an airtight container in the fridge. They’ll stay delicious for up to 4 days, making them perfect for meal prep or next-day snacking.
Freezing
These meatballs are made for batch cooking! Freeze them either before or after tossing with the sauce. Arrange cooled meatballs on a baking sheet and freeze until firm, then transfer to a freezer bag or container. They’ll keep well for up to 3 months.
Reheating
When you’re ready to enjoy your Marmalade Meatballs again, simply reheat them gently in a saucepan over low heat until warmed through. Add a splash of water or extra sauce if needed to loosen things up, or microwave individual portions for a quick bite.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Both ground turkey and chicken make fantastic, lighter alternatives. Just keep an eye on the cooking time, as leaner meats can dry out more quickly—don’t overbake, and consider adding a splash of extra milk for moisture.
How spicy are these Marmalade Meatballs?
The heat level is totally up to you. If you skip the sriracha or chili garlic sauce, the meatballs stay sweet and mild. Add the full tablespoon for a gentle kick, or dial it up or down to suit your crowd’s taste buds.
What’s the best way to keep them warm for a party?
Keep your Marmalade Meatballs warm in a slow cooker set to “warm” or “low.” This keeps them saucy and tender for hours—perfect for buffets or game-day gatherings.
Can I make the sauce ahead of time?
Yes, the sauce can be made up to a week in advance and stored in the fridge. Just reheat gently before tossing with your freshly baked meatballs for a speedy, stress-free meal or appetizer.
How do I make the sauce even more citrusy?
If you love that sunny orange flavor, stir in a splash of fresh orange juice or a bit of orange zest to the sauce while it simmers. It adds brightness and a boost of natural citrus aroma that’s truly delightful.
Final Thoughts
There’s a reason Marmalade Meatballs are always a crowd-pleaser—every bite is a sweet, savory, and totally crave-worthy treat. Whether you’re planning a party or just spicing up your weeknight dinner, I hope you give these a try and fall in love with their bold, zesty flavor. Happy cooking and enjoy every last bite!
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Marmalade Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings (about 30 meatballs)
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Marmalade Meatballs combine juicy baked beef meatballs with a sweet and tangy orange marmalade sauce, perfect as a party appetizer or a flavorful main dish when served over rice. The sauce blends orange marmalade, barbecue sauce, soy sauce, and optional sriracha for a subtle spicy kick, creating a unique sweet and savory flavor profile that is sure to impress.
Ingredients
Meatballs
- 1 1/2 pounds ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon soy sauce
Sauce
- 1 cup orange marmalade
- 1/2 cup barbecue sauce
- 1 tablespoon soy sauce
- 1 tablespoon sriracha or chili garlic sauce (optional for heat)
Instructions
- Preheat oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup.
- Mix meatball ingredients: In a large bowl, combine ground beef, breadcrumbs, milk, egg, garlic powder, onion powder, salt, black pepper, and soy sauce. Mix just until combined to avoid tough meatballs.
- Form meatballs: Shape the mixture into 1-inch meatballs and place them evenly spaced on the prepared baking sheet.
- Bake meatballs: Bake for 15 to 18 minutes, or until meatballs are fully cooked through and nicely browned on the outside.
- Prepare sauce: While the meatballs bake, in a medium saucepan over medium heat, combine orange marmalade, barbecue sauce, soy sauce, and sriracha (if using). Bring the mixture to a gentle simmer and cook for 2 to 3 minutes until heated through and slightly thickened.
- Combine and simmer: When the meatballs are done, transfer them into the saucepan with the sauce and gently toss to coat. Simmer on low heat for 5 to 10 minutes to allow the flavors to meld together.
- Serve: Serve the marmalade meatballs warm as an appetizer or over steamed rice as a main dish.
Notes
- Substitute ground turkey or chicken for a lighter meat option.
- These meatballs freeze well, making them convenient for meal prep or party snacks.
- For extra citrusy zing, add a splash of fresh orange juice to the sauce.
Nutrition
- Serving Size: 5 meatballs
- Calories: 320
- Sugar: 18g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 75mg
