Crazy for Glaze Meatballs

Name: Crazy for Glaze Meatballs
Ingredients: 1 cup smucker's pure orange marmalade; 14 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; 14-12 teaspoon chili flakes (optional); 1 lb ground beef or 1 lb pork or 1 lb chicken or 1 lb turkey; 1 egg; 12 cup oats; 2 tablespoons onion soup mix; 2 tablespoons crisco canola oil or 2 tablespoons vegetable oil; 14 cup chicken or 14 cup beef stock

15 ingredients

14 steps

Ingredients

1 cup smucker's pure orange marmalade
14 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
14-12 teaspoon chili flakes (optional)
1 lb ground beef or 1 lb pork or 1 lb chicken or 1 lb turkey
1 egg
12 cup oats
2 tablespoons onion soup mix
2 tablespoons crisco canola oil or 2 tablespoons vegetable oil
14 cup chicken or 14 cup beef stock

Directions

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.