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The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
No game day spread is complete without meatballs, and I’m so excited for you to try this spin on the classic sweet and savory meatball appetizer! This Asian-inspired version is flavored with Heinen’s fresh orange juice, orange marmalade, ginger, soy sauce and toasted sesame oil.
You can also serve these meatballs with rice and steamed or stir-fried broccoli for a quick and delicious dinner. In this case, I double the orange glaze so I have extra to drizzle over the broccoli and rice.
I love a shortcut, which is why I’m used frozen meatballs. Heinen’s sells great options in their Frozen Foods Department. I recommend using angus beef dinner-size meatballs. You can certainly make your own meatballs and toss them in the glaze after cooking, or use the premade and fully cooked meatballs in Heinen’s Meat Department. The flavor profile of this glaze works well with both chicken and pork, in addition to beef.
- Cook time:
- 20min
- Prep time:
- 5min
- Total time:
- 25min
- Servings:
- 6-8 appetizer servings
Ingredients
- 20 oz. bag frozen angus beef meatballs (20-count)
- 1 cup Heinen’s fresh squeezed orange juice
- ¼ cup orange marmalade
- 2 Tbsps. reduced sodium soy sauce
- 1 tsp. toasted sesame oil
- ½ tsp. Heinen’s garlic powder
- ¼ tsp. Heinen’s ground ginger
- ¼ tsp. Heinen’s crushed red pepper flakes
- Optional garnish: sliced green onions, orange zest
Instructions
- Heat the frozen meatballs according to the package directions. I prefer the texture when baked versus microwaved.
- Combine the next 7 ingredients (orange juice through crushed red pepper flakes) in a saucepan. Set the pan over medium-high heat and bring to a boil.
- Reduce the heat to maintain a simmer. Continue to simmer, uncovered, for 15-20 minutes, or until the liquid reduces by about half. Set sauce aside to cool for 5 minutes. The sauce will thicken as it cools.
- Transfer the heated meatballs to a large bowl and gently toss with the sauce. Garnish with green onions and orange zest, if desired.
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