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Tapas Meatballs with Orange Glaze

Crisp on the outside, moist on the inside, these baked cheese-stuffed appetizers are drizzled with a tasty sweet-and-sour glaze. —Bonnie Stallings, Martinsburg, West Virginia
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    16 meatballs

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 lean ground beef (90% lean)
  • 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

Directions

  • 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.
  • Place on a greased rack in a shallow baking pan. Bake, uncovered, at 400° until cooked through, 20-25 minutes. 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.
    Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Meanwhile, combine and heat glaze ingredients as directed. Serve over meatballs.
Nutrition Facts
1 each: 127 calories, 3g fat (2g saturated fat), 33mg cholesterol, 206mg sodium, 18g carbohydrate (15g sugars, 1g fiber), 7g protein.

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