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Tapas Meatballs with Orange Glaze

 Tapas Meatballs with Orange Glaze
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
16 ServingsPrep: 25 min. Bake: 20 min.


  • 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
    With Johnsonville Italian Sausage.

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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


  • 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 of 2

Tapas Meatballs with Orange Glaze (continued)

Directions (continued)

  • 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.
  • Place meatballs in a serving dish; pour glaze over the top and gently
  • stir to coat. Garnish with remaining green onions. Yield: 16
  • meatballs.
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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer