Orange Meatballs
Orange Meatballs with broccoli is a great weeknight dinner made with ground beef and a quick orange marmalade sauce. Served over rice for a tasty meal that everyone will love.
Servings: 6 servings
Calories: 774kcal
Ingredients
- 18 ounces orange marmalade
- 4 ounces orange juice
- 1 tablespoon brown sugar
- 2 teaspoons granulated garlic
- 2 teaspoons ground ginger
- 2 teaspoons chile powder green or red
- 2 teaspoons dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon ground chile flakes
- 2 pounds ground beef
- 3 cups steamed broccoli florets
- 3 cups cooked rice
Instructions
- Add orange marmalade and orange juice to a small saucepan. Whisk in brown sugar, garlic, ginger, chile powder, thyme, salt, black pepper and ground chile flakes.
- Cook over medium heat, whisking often until mixture comes to a boil. Lower to simmer and cook 5 minutes. Set aside to cool to room temperature.
- Mix ground beef with half of orange sauce in a bowl.
- Scoop into 1 1/2 inch meatballs and place on a grill pan or lined baking sheet.
- Refrigerate meatballs while the grill is prepared.
- Prepare a grill fire to 350° using hickory or pecan for smoke flavor.
- Grill meatballs over indirect fire for 25 minutes or until internal temperature reaches 165° using a digital thermometer.
- To bake, preheat oven to 375° and bake for 20-25 minutes or until meatballs reach 165° internal temperature.
- Serve meatballs over rice with broccoli. Drizzle with remaining orange sauce.
Notes
Store leftover meatballs in an airtight container in the refrigerator up to 3 days,
Sauce can be stored in a covered jar in the refrigerator up to 3 months.
Reheat meatballs in a covered pan with sauce or a bit of orange juice over medium heat. Stir occasionally until heated through.
Nutrition
Serving: 1g | Calories: 774kcal | Carbohydrates: 90g | Protein: 46g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 430mg | Fiber: 4g | Sugar: 56g