"Slow Cooker Meatballs with Orange Marmalade"

By RoketJSquerl

This recipe is a fun twist on the class grape-jelly meatball recipe that most people have had at one pot luck or another. The orange marmalade gives the meatballs a lovely tangy flavor that still keeps the sweetness of the original version. And if you’re short on time, don’t worry about making the meatballs, just buy some frozen (and check out the alternate preparation directions below the recipe).

Total time required to make meatballs from scratch: 25-30 minutes (save this time by getting frozen meatballs)
Other total time: 5 minutes (to make sauce) and 1 hour (cook time in slow cooker for from-scratch meatballs) / 2 hours (cook time for frozen meatballs)

Ingredients

• 1 pound ground beef
• 1/2 cup plain bread crumbs
• 1/4 cup finely chopped onion
• 1 egg, lightly beaten
• 1 clove garlic
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground pepper
• 1 13-ounce jar orange marmalade
• 1/2 cup ketchup
• 1 teaspoon soy sauce
• 1/4 teaspoon fresh ground pepper
• non-stick spray

Details

Adapted from thechiclife.com

Preparation

Step 1

Pre-heat oven to 350 degrees F. Prepare a baking sheet with parchment paper (or non-stick spray/aluminum foil)
Combine beef, bread crumbs, onion, egg, garlic, salt and pepper. Using your hands mix until evenly combined, but try to not overmix. Form into 1 inch meatballs and place prepared baking sheet (use non-stick spray or parchment paper). Bake 10 minutes, turn, bake 10 additional minutes.
In a large bowl, add marmalade, ketchup, soy sauce, and pepper. Stir till mixed well.
Prepare slow cooker with non-stick spray. Add baked meatballs and sauce. Stir to coat meatballs. Cook on high one hour.
Alternate Directions for frozen meatballs: Add frozen meatballs (no need to defrost!) to the slow cooker with the sauce from Step #3 above. Cook till meat is completely cooked/warmed through – on high for about 2 hours or low for about 6.