Description
Sweet and savory meatballs in a glossy orange glaze, slow-cooked to perfection.
Ingredients
Scale
- 1½ lb (700 g) ground beef or a blend of beef and pork
- 1 large egg, room temperature
- ½ cup panko breadcrumbs, lightly packed
- ¼ cup finely grated Parmesan
- 2 cloves garlic, minced
- ¼ cup finely chopped onion
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 12 oz (340 g) orange marmalade
- ½ cup hoisin sauce (or additional marmalade and soy)
- ¼ cup soy sauce
- 2 tbsp rice vinegar or freshly squeezed orange juice
- 1 tbsp sriracha or chili garlic sauce
- 1 tsp fresh ginger, finely grated
- 2 tbsp brown sugar (optional)
- ¼ cup water (to loosen sauce if needed)
- Zest of 1 orange, finely grated
- 2 scallions, thinly sliced
- 2 tsp toasted sesame seeds
- Fresh cilantro or parsley, finely chopped
Instructions
- Prepare the meatball mixture: in a bowl, gently combine ground meat, egg, panko, Parmesan, garlic, onion, salt, and pepper until just homogenous.
- Shape the meatballs into 1 to 1¼-inch balls, about 20–24 total.
- Sear for color: heat oil in a skillet over medium-high heat and brown meatballs in batches until golden.
- Whisk the sauce by combining marmalade, hoisin, soy sauce, rice vinegar, sriracha, ginger, brown sugar, and water to taste.
- Assemble in the crockpot: nestle seared meatballs and pour sauce over, stirring gently. Cook on LOW for 3–4 hours or HIGH for 1½–2 hours.
- Thicken if needed by removing the lid for final cooking or simmering in a skillet.
- Finish by garnishing with orange zest, sesame seeds, and scallions.
Notes
Cool to room temperature within two hours. Refrigerate in an airtight container for up to 3–4 days. Freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 22g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg