Orange Marmalade Meatballs

Whether you enjoy them sandwiched on a crusty roll, dipped in marinara or coated in a sticky glaze, meatballs are an iconic easy weeknight meal and crowd-pleasing party appetizer. These orange marmalade meatballs are no exception—they’re coated in a sweet, slightly spicy sauce made with orange marmalade, orange juice, green onions and chopped jalapeno.

With just five simple ingredients, this recipe comes together fast—just cook a bag of frozen meatballs, simmer the sauce and toss everything together. It’s easy to adapt this recipe for the slow cooker if you’re feeding a crowd for game day or taking the meatballs to a potluck. Serve these meatballs with toothpicks for a poppable party bite, or spoon them over rice or noodles for a quick flavor-packed dinner.

Ingredients for Orange Marmalade Meatballs

• Frozen meatballs: Precooked frozen meatballs are a convenient timesaver and are easy to prepare, whether you prefer to pan-sear, bake or air-fry them. If you’d rather make your own, use your favorite meatball recipe. Beef, turkey, pork or chicken are all delicious tossed in the sweet and spicy orange sauce.
• Orange marmalade: Marmalade contains orange juice and zest, creating a distinctly sweet and sour flavor. Use your favorite store-bought variety or make orange marmalade with fresh oranges, lemon juice and sugar.
• Orange juice: A few splashes of juice thin the sauce to the right consistency and enhance the bright citrus flavor. For the best taste, use freshly squeezed juice.
• Green onions: Slice both the green and white parts of the green onion for a balance of mild and sharp flavors.
• Jalapeno: A diced jalapeno adds subtle heat and helps balance the sweetness of the marmalade. Leave it out if you prefer a milder sauce, or if you can’t get enough spice, add a second jalapeno for an extra kick. Wear disposable gloves when cutting hot peppers, as the oils can burn skin. And be sure to avoid touching your face.

Directions

Step 1: Cook the meatballs

Prepare the meatballs according to the package directions. Most frozen meatballs are precooked, but for food safety, it’s important to heat them until they reach an internal temperature of 165°F.

Editor’s Tip: If you’re making meatballs from scratch, mix, shape and cook the meatballs before moving on to the sauce.

Step 2: Make the sauce

Combine the orange marmalade, orange juice, half the green onions and the jalapeno in a small saucepan. Stir and cook over medium heat until the marmalade melts and the sauce bubbles and thickens.

Editor’s Tip: You can also prepare the sauce in a large skillet to then toss the meatballs and sauce together directly in the pan.

Step 3: Coat the meatballs

Place the cooked meatballs in a serving dish. Pour the orange marmalade glaze over the top and gently stir to coat. Garnish with the remaining green onions.

Recipe Variations

• Make them spicier: Add a second jalapeno for extra heat, or sprinkle some crushed red pepper flakes or Sriracha into the sauce.
• Add some seasoning: Balance the sweetness of the orange sauce with savory additions like minced garlic, garlic powder, black pepper or a splash of soy sauce for an umami boost. For a touch of zippy warmth, try adding fresh or ground ginger—it complements the citrus flavor beautifully.
• Turn them into a meal: Turn orange meatballs into a hearty meal by serving them over rice or noodles. Simply add a vegetable side to balance your plate.
• Be inspired by sweet and sour: Add aromatic vegetables to the sauce for flavor and texture, similar to these sweet and sour meatballs. Saute yellow onion and green bell pepper in a drizzle of cooking oil, then add the sauce ingredients and a can of drained pineapple chunks for a sweet and sour twist.

How to Store Orange Marmalade Meatballs

Let the orange meatballs cool, then transfer them to an airtight container. They’ll keep in the fridge for up to four days.

Can you freeze orange meatballs?

Yes! These meatballs freeze well, making them a great make-ahead or meal-prep option. Once cooled, pack the meatballs into a freezer-safe container or resealable bag and freeze them for up to three months. When you’re ready to enjoy them again, just thaw them in the fridge overnight.

How do you reheat orange marmalade meatballs?

To reheat the meatballs, warm them in a saucepan over medium heat until heated through. If the sauce has thickened in the fridge, add a splash of water or orange juice to the pan to loosen up the sauce.

Orange Marmalade Meatball Tips

Can you make orange marmalade meatballs with homemade meatballs?

Yes, you can absolutely use homemade meatballs in this recipe. Beef, turkey, chicken or pork meatball recipes pair well with the sweet and tangy citrus glaze. Shape and fully cook your meatballs before preparing the orange sauce. It’s a delicious way to take homemade meatballs to the next level!

What’s the difference between orange jam and orange marmalade?

The main difference between orange jam and marmalade is the presence of orange zest—marmalade contains bits of zest, which add more texture and a pleasant bitter flavor. Jam recipes contain just fruit and juice, so orange jam tastes sweeter and has a smoother texture than marmalade. In this recipe, you can swap in orange jam for marmalade, but your sauce won’t have the same depth.

Can you make orange meatballs in a slow cooker?

Yes, you can make orange marmalade meatballs in a slow cooker, which is perfect for an easy make-ahead dinner or fuss-free party prep. Simply add the frozen meatballs (no need to cook them first) to a slow cooker. Whisk together the marmalade, juice, green onion and jalapeno in a small bowl, then pour it over the meatballs and stir to coat. Cook on low for four to five hours or on high for two to three hours.

What can you serve with orange marmalade meatballs?

These versatile orange marmalade meatballs make an excellent party snack or satisfying main dish. If you’re serving them as an appetizer, set out some toothpicks for grab-and-go bites. To turn them into a meal, serve the meatballs over fluffy white or brown rice with stir-fried veggies. They also pair nicely with mashed potatoes, buttered noodles or creamy polenta along with a simple green vegetable like roasted broccoli or green beans.