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Spicy Marmalade Meatballs

Sauce:
2 cups ketchup
1/4 cup Worcestershire sauce
1 jar orange marmalade (10 to 12 ounces)
1 dash cayenne, more or less to taste
1 teaspoon chili powder


Meatballs:
2 pounds ground beef (chuck)
1/2 cup bread crumbs
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 small onion -- minced
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
3 eggs


Combine sauce ingredients in slow cooker; cover and cook on high while preparing meatballs.

Combine meatball ingredients. Heat a large skillet over medium high heat. Add meatballs; brown on all sides. You might have to do this in batches. Place browned meatballs in a 325° oven and bake for 45 minutes (if the skillet isn't ovenproof, transfer to a baking dish). Transfer meatballs to slow cooker with a slotted spoon or drain on brown paper first. Cover and reduce to low for 2 to 4 hours. Serve hot.

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