Orange Marmalade Meatballs



  • 1 pound ground pork
  • 1/2 cup seasoned Panko
  • 1 teaspoon Worcestershire sauce
  • 1 small onion, finely diced
  • 2 large eggs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon minced garlic (about 2 cloves)
  • 1 teaspoon fresh ground ginger
  • 1/8 teaspoon allspice

Marmalade Sauce

  • 3/4 cup orange marmalade
  • 1-1/2 tablespoons apple cider vinegar
  • 1-1/2 tablespoons soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh ground ginger


  1. In a large bowl, combine pork, Panko, Worcestershire sauce, onions, eggs, salt, pepper, garlic, ginger and allspice, mixing gently until well combined.
  2. Refrigerate the mixture for about 1 hour.
  3. Cover a rimmed baking sheet with foil and lightly spray with nonstick cooking spray.
  4. Form the pork mixture into 1-1/4″ balls.
  5. Place oven rack about 6 inches from the heat source and set to broil.
  6. Arrange the meatballs on the prepared baking sheet about 1 inch apart.
  7. Broil the meatballs 5 minutes. Remove from the oven and turn them over to brown on the other side. Broil an additional 2-3 minutes until golden brown and cooked through.
  8. While meatballs are cooking, combine the marmalade, cider vinegar, soy sauce and ginger in a large saucepan.
  9. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 3-5 minutes or until sauce thickens enough to adhere to the meatballs.
  10. When meatballs are cooked through, add them to the sauce, in batches, until well coated and return them to the baking sheet.
  11. Place the pan of meatballs back under the broiler and cook until the glaze is bubbling (approximately 2 minutes). Watch closely to avoid scorching.
  12. Remove from oven and serve over mashed potatoes or cauliflower or as an appetizer. Top with extra marmalade sauce, if desired.

The original recipe for these tasty meatballs can be found here.

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