Monday, 3 November 2008

Spicy Marmalade Meatballs

2 lbs 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

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

  • 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. 
  • Place browned meatballs in a 325° oven and bake for 45 minutes
  • Transfer meatballs to slow cooker with a slotted spoon
  • Cover and reduce to low heat for 2 to 4 hours. 
  • Serve hot as an appetizer or over rice for a main dish. 
  • Makes 24 to 48 meatballs, depending on size.