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Crisp on the outside, moist on the inside, these baked cheese-stuffed appetizers are drizzled with a tasty sweet-sour glaze. —Bonnie Stallings, Martinsburg, West Virginia
This recipe is:
Contest Winning
Diabetic Friendly
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 meatball equals 127 calories, 3 g fat (2 g saturated fat), 33 mg cholesterol, 206 mg sodium, 18 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 lean meat.
Originally published as Tapas Meatballs with Orange Glaze in Taste of Home February/March 2010, p55
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Jan. 13, 2012 by tamarachronister
I cook the meatballs in a fry pan until all the pink is gone, and they turn out moist. Also, a way you could get around the jalapeno peppers is to buy several, wash, cut in half and take the seeds out. Put them in the freezer, along with other things like green onions that have been chopped. I do this with foods that I don't use that often.With the economy the way it is, I don't waste much of anything. With extra onions, I sauteed a bag of them in olive oil and bagged and froze them also. Great for soups!! Shred zuchinni and freeze it - You can squeeze lemons and put the juice in the small ice cube trays and pop them out and put them in a baggie. There's no limit to what you can store in small amounts .... it's so handy to be able to make a recipe at a moment's notice and have all the ingredients!!
I tried it with half orange marmalade and half apricot preserves. Didn't like it at all - it had no flavor. Are you sure you made it according to the recipe.
Reviewed on Jun. 26, 2011 by tamarachronister
I made this recipe for a pot luck, where there was tons of food. There was a lot of leftovers, but not one meatball to be found. We even had left over pizza!! This has become a regular in our house - and now friends are requesting it at gatherings!Excellent!
Reviewed on Apr. 03, 2011 by tamarachronister
Bonnie, I think this is a great recipe! I tried it with all orange marmalade and loved it. The next time I made it, I used the rest of the marmalade and some apricot jam - and it lost its tang. My husband and I love it - the suprise of feta cheese in the middle - wow, delicious!! I buy extra fresh jalapenos and wash, halve, deseed, and freeze them so I have them available all the time. Freezing seems to take a little of the bite out of them, and makes it just right. These are a regular at our house now. When my husband requests these, I know he really likes them!
Reviewed on Feb. 19, 2011 by chris and jenn
The orange marmalade was weird. If I ever made it again I would try apricot or something.
Reviewed on Feb. 16, 2011 by SMQMC
This actually isn't a bad recipe, but I found it rather dry. If you read the ingredients, you can see there's very little liquid in it. That being said, I might make it again by adding some milk or even some extra orange juice to the meat mixture. It's also inconvenient to make if you don't happen to have a single jalapeno pepper handy! I suppose you could use some from a small can of jalapenos, but then you would need another recipe to use the leftover peppers. Just my thoughts on the subject, but this could be a good recipe with a little "tweaking" here and there.
Reviewed on Feb. 07, 2011 by Missbugsolena2
Made these last night for the superbowl celebration...not good, I'm glad I had a lot of other choices.
Reviewed on Jan. 01, 2011 by gina_h
Very good!
Reviewed on Aug. 14, 2010 by Salt Water Girl
Wow! this one is a crowd pleaser!! I made this last night for a birthday party and there was not a single one left!. I followed the recipe exactly, I just used tangerine juice instead of orange juice and I baked it for only 10 minutes in the convection mode.
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