Crisp on the outside, moist on the inside, these baked cheese-stuffed appetizers are drizzled with a tasty sweet-and-sour glaze. —Bonnie Stallings, Martinsburg, West Virginia
Tapas Meatballs with Orange Glaze
Can you freeze Tapas Meatballs with Orange Glaze?
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.
Peppers (Hot)
Ingredients
- 1 large egg, lightly beaten
- 1/4 cup ketchup
- 1 small onion, finely chopped
- 1/2 cup soft bread crumbs
- 1/4 cup minced fresh parsley
- 3 teaspoons paprika
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound lean ground beef (90% lean)
- 2-1/2 ounces feta cheese, cut into sixteen 1/2-in. cubes
- glaze:
- 1 jar (12 ounces) orange marmalade
- 1/4 cup orange juice
- 3 green onions, chopped, divided
- 1 jalapeno pepper, seeded and chopped
Directions
- 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.
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