1In a small sauce pan, combine ground ginger, cornstarch, soy sauce, (or Bragg's Liquid Aminos), dry sherry, crushed red pepper flakes, and orange marmalade.
2Ensure all ingredients are combined and allow the mixture to come to simmer for about 5 minutes. Do NOT boil!
3Once the mixture has simmered for 5 minutes, remove from heat and allow to cool. This takes about 1 hour.
*TIP: You can pour the mixture in a bowl and place it in the freezer for 20-25 minutes to speed up the cooling process.
4In a large mixing bowl, add ground meat, zest & juice of one orange, green onions, breadcrumbs and minced garlic.
*TIP: Allow ground meat to come to room temperature before handling.
5Pour 1/2 of the room temperature marmalade mixture into the ground meat mixture and gently combine.
Set aside the other 1/2 of the sauce for serving.
6Tightly cover (with cling wrap) and allow to marinate at least 2 hours up to 24 hours.
7Preheat over to 375 degrees & line a baking sheet with foil. Spray foil with non-stick spray.
8At room temperature, form a golf ball size amount of meat into balls. The mixture will be slightly sticky
9Once each meatball is formed, place on the lined baking sheet with space between each one.
10Bake meatballs st 375 degrees for 22 minutes. Then bake at 325 degrees for 22 minutes.
11Once baking is completed, immediately remove baking sheet from oven and place the meatballs into an over-safe container with a lid. Pour the remainder of the marmalade mixture over the cooked meatballs along with 1 Tbsp. Sriracha sauce and cover.
12Allow the sauce at least 20 minutes to absorb before serving. A serving is 2 meatballs.