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Marmalade Meatballs are the kind of crowd-pleasing party dish that comes together with almost no effort thanks to some clever shortcuts and intense flavors. Sweet orange marmalade and tangy Catalina dressing turn classic frozen meatballs into something you will crave long after the party is over.
When I first made these on a football Sunday my house smelled so nostalgic and all my friends now ask for them every year at our winter potluck
Ingredients
- Catalina salad dressing: for a tangy tomato base that balances the marmalade sweetness choose a brand you love because it really drives the flavor
- Orange marmalade: this gives the meatballs their signature sticky glaze look for a variety with fine shreds of orange peel for best texture
- Worcestershire sauce: for depth and a gentle hit of umami flavor a classic ingredient in meatball sauces
- Crushed red pepper flakes: these add a slow tingle of heat but never overpower so use fresh flakes for best punch
- Frozen fully cooked meatballs: convenient and consistent try to pick meatballs with simple ingredients for an authentic taste and let them thaw first so they soak up the sauce
Step-by-Step Instructions
- Combine the Sauce Base:
- Add the Catalina dressing orange marmalade Worcestershire sauce and crushed pepper flakes directly to your slow cooker Stir together really well until smooth and glossy so every bite gets coated in flavor
- Add the Meatballs:
- Put in all the thawed meatballs and gently fold them into the sauce Use a wide spatula to avoid breaking them apart This will help every single meatball gets that tangy sweet glaze
- Cook Low and Slow:
- Cover the slow cooker and set to low Cook for four to five hours The slow simmer will allow the flavors to marry and the sauce to thicken up nicely Gently stir halfway through if you have time
- Serve and Enjoy:
- Give one last gentle stir so the sauce clings well Spoon onto a platter or right into small bowls for easy serving You want every portion to have plenty of that sticky marmalade glaze
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I have a big soft spot for orange marmalade as my grandmother always kept a few jars in her pantry I sometimes swap in blood orange marmalade for extra color and brightness and it always reminds me of her Sunday brunches
Storage tips
Leftover meatballs keep really well in an airtight container in the fridge for up to three days They reheat easily in the microwave or gently on the stovetop If you want to freeze them just pop portions into freezer bags and thaw in the fridge before reheating in sauce
Ingredient substitutions
Swap in apricot preserves for an even fruitier twist or try a honey barbecue sauce if you do not have Catalina salad dressing Want it spicier Add a minced jalapeño to the sauce base Frozen turkey or chicken meatballs work just as well as beef
Serving suggestions
Serve straight from the slow cooker at parties with toothpicks Pile them on top of buttery mashed potatoes or even fresh steamed white rice for a comforting dinner These also make great sliders tucked into toasted buns with a little shredded lettuce
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Cultural and historical context
Meatballs with a sweet tangy sauce have long been a potluck classic often showing up at church suppers and family gatherings across the Midwest Originally made with grape jelly and chili sauce mixing it up with marmalade and Catalina dressing gives this version a fresh spark
Recipe FAQs
- → Can I use homemade meatballs?
Absolutely! Homemade cooked meatballs work well, just be sure they are fully cooked before adding to the slow cooker.
- → How spicy are these meatballs?
The crushed red pepper flakes add gentle heat, but you can adjust the quantity for more or less spice according to your preference.
- → What can I serve with these meatballs?
They pair well with toothpicks as a party snack, or served over rice or noodles for a heartier dish.
- → Can I make this without a slow cooker?
Yes, you can simmer the mixture on the stovetop over low heat, stirring occasionally, until the meatballs are heated through and glazed.
- → Can I prepare these in advance?
These meatballs can easily be made ahead and reheated; the flavors tend to deepen after chilling overnight.