Crazy for Glaze Meatballs

These hearty meatballs in a sweet and savoury sauce makes a crowd pleasing appetizer or delicious main course served on rice.

• Ready In: 20 mins
• Yields: 40 small meatballs

Ingredients

• CRAZY FOR GLAZE

• 1  cup  smucker's pure orange marmalade
• 1⁄4 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
• 1⁄4-1⁄2 teaspoon  chili flakes (optional)

• MEATBALLS

• 1  lb ground beef or 1  lb pork 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

Directions

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.