Tapas Meatballs With Orange Glaze Recipes

Steps:

• In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Divide into 16 portions; flatten. Top each with a cheese cube; form beef mixture around cheese into meatballs. , Place on a greased rack in a shallow baking pan. Bake, uncovered, at 400° until cooked through, 20-25 minutes. In a small saucepan, heat the marmalade, orange juice, half of the green onions and the jalapeno., Place meatballs in a serving dish; pour glaze over the top and gently stir to coat. Garnish with remaining green onions. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Meanwhile, combine and heat glaze ingredients as directed. Serve over meatballs.

Steps:

• Prepare meatballs according to package directions. , In a small saucepan, heat the marmalade, orange juice, half of the green onions and the jalapeno., Place meatballs in a serving dish; pour glaze over the top and gently stir to coat. Garnish with remaining green onions.

Steps:

• Preheat oven to 475°F (240°C).
• In a bowl, combine all ingredients for the meatballs. Mix until all ingredients are incorporated.
• Using your hands or a spoon, roll a bit of the meat mixture in between your hands until a meatball is formed. Place on a baking sheet lined with parchment paper.
• Next to the meatballs, spread assorted veggies and lightly with drizzle oil, salt, and pepper.
• Bake at for 15 minutes, or until meatballs are cooked through and vegetables are soft.
• In a microwave-safe bowl, add all the ingredients for the orange sauce.
• Stir orange sauce until well combined.
• Microwave for 1 minute, stirring at 30 seconds.
• Put veggies and meatballs over a bowl of rice and pour the sauce as desired.
• Enjoy!

Steps:

• Put all the meatball ingredients into a bowl and mix until well combined.
• Shape the mixture into small meatballs (you should be able to make about 40 of them) then fry in a little olive oil until golden all over and cooked through.
• Heat 3 tbsp olive oil in a separate pan and cook the onion, garlic and carrots for 8 minutes or until soft but not brown. Add the thyme and paprika and fry for 20 seconds. Then add the wine and bubble up for a few minutes.
• Add the tomatoes, orange zest and juice along with the stock, then cook until the sauce has reduced and thickened. This should take approx 45 minutes.
• Mix together the sauce and the meatballs and cook until heated through. Finish with a sprinkling of fresh oregano.

Steps:

• Use a 4-quart slow cooker.
• Put the frozen meatballs into the bottom of your slow cooker.
• Add the marmalade, orange juice, and sliced green onions.
• Toss the meatballs with a large spoon to cover with the sauce.
• Throw in a washed whole jalapeno pepper.
• Cover and cook on LOW for 5 hours or until the meatballs have heated through.
• Serve with toothpicks as an appetizer.