Best Tapas Meatballs With Orange Glaze Recipes

ORANGE-GLAZED MEATBALLS

Steps:

• Prepare meatballs according to package directions. , 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.

TAPAS PORK MEATBALLS WITH TOMATO & ORANGE SAUCE

Steps:

• Put all the meatball ingredients into a bowl and mix until well combined.
• Shape the mixture into small meatballs (you should be able to make about 40 of them) then fry in a little olive oil until golden all over and cooked through.
• Heat 3 tbsp olive oil in a separate pan and cook the onion, garlic and carrots for 8 minutes or until soft but not brown. Add the thyme and paprika and fry for 20 seconds. Then add the wine and bubble up for a few minutes.
• Add the tomatoes, orange zest and juice along with the stock, then cook until the sauce has reduced and thickened. This should take approx 45 minutes.
• Mix together the sauce and the meatballs and cook until heated through. Finish with a sprinkling of fresh oregano.

ORANGE GLAZED MEATBALLS AND VEGGIES RECIPE BY TASTY

Steps:

• Preheat oven to 475°F (240°C).
• In a bowl, combine all ingredients for the meatballs. Mix until all ingredients are incorporated.
• Using your hands or a spoon, roll a bit of the meat mixture in between your hands until a meatball is formed. Place on a baking sheet lined with parchment paper.
• Next to the meatballs, spread assorted veggies and lightly with drizzle oil, salt, and pepper.
• Bake at for 15 minutes, or until meatballs are cooked through and vegetables are soft.
• In a microwave-safe bowl, add all the ingredients for the orange sauce.
• Stir orange sauce until well combined.
• Microwave for 1 minute, stirring at 30 seconds.
• Put veggies and meatballs over a bowl of rice and pour the sauce as desired.
• Enjoy!

ORANGE-GLAZED CHICKEN & CHORIZO MEATBALLS

Steps:

• Preheat oven to 375°. Crush croutons into fine crumbs. Add 1/2 cup picante sauce and 1 tablespoon orange juice concentrate; let stand 10 minutes., Stir in 2 tablespoons cilantro, egg and salt. Crumble chicken and chorizo into crouton mixture; mix well. With wet hands, shape into 1-in. balls. Place on a greased rack in a 15x10-in. baking pan. Bake until a thermometer reads 165°, 15-20 minutes., Meanwhile, in a small saucepan over medium heat, stir together marmalade, pepper jelly, remaining picante sauce and remaining orange juice concentrate. Bring to a boil. Reduce heat; simmer 5 minutes. Stir in mango, 1 tablespoon cilantro and, if desired, 1/3 cup pomegranate seeds. Pour sauce over meatballs. Serve with remaining cilantro and, if desired, pomegranate seeds.