Tapas Meatballs with Orange Glaze Recipe
Tapas Meatballs with Orange Glaze Recipe photo by Taste of Home

Tapas Meatballs with Orange Glaze Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:16 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 16 servings

Ingredients

  • 1 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 ground beef
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  • 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

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.

Directions

  1. 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.
  2. Place on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 20-25 minutes or until no longer pink. In a small saucepan, heat the marmalade, orange juice, half of the green onions and the jalapeno.
  3. Place meatballs in a serving dish; pour glaze over the top and gently stir to coat. Garnish with remaining green onions. Yield: 16 meatballs.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Tapas Meatballs with Orange Glaze in Taste of Home February/March 2010, p55

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.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Tapas Meatballs with Orange Glaze

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 29, 2013

Tasty. Needs more spice

MY REVIEW
Reviewed Jan. 13, 2012

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!!

MY REVIEW
Reviewed Jan. 13, 2012

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.   

MY REVIEW
Reviewed Jun. 26, 2011

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!

MY REVIEW
Reviewed Apr. 3, 2011

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!

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