chinese spicy orange beef meatballs

How To Make chinese spicy orange beef meatballs

• 1

  In a small sauce pan, combine ground ginger, cornstarch, soy sauce, (or Bragg's Liquid Aminos), dry sherry, crushed red pepper flakes, and orange marmalade.
• 2

  Ensure all ingredients are combined and allow the mixture to come to simmer for about 5 minutes. Do NOT boil!
• 3

  Once 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.
• 
  4

  In 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.
• 5

  Pour 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.
• 6

  Tightly cover (with cling wrap) and allow to marinate at least 2 hours up to 24 hours.
• 7

  Preheat over to 375 degrees & line a baking sheet with foil. Spray foil with non-stick spray.
• 
  8

  At room temperature, form a golf ball size amount of meat into balls. The mixture will be slightly sticky
• 
  9

  Once each meatball is formed, place on the lined baking sheet with space between each one.
• 10

  Bake meatballs st 375 degrees for 22 minutes. Then bake at 325 degrees for 22 minutes.
• 
  11

  Once 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.
• 12

  Allow the sauce at least 20 minutes to absorb before serving. A serving is 2 meatballs.
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