Orange Glazed Rosemary Meatballs

Orange Rosemary Glazed Meatballs and Rice Recipe by Ash's In The Kitchen

This was my first time making meatballs from fresh ground meat and they were amazing! Crispy on the outside and juicy on the inside. Frying them before finishing in the oven is definitely the way to go. Be sure to add orange zest as a garnish because it ratchets the flavor to 10!

Orange Glazed Rosemary Meatballs

• 1 lb fresh ground pork
• 1/8 lb bacon ends; ground or finely minced
• 1 C breadcrumbs
• 2 large egg; whisked thoroughly
• 1 Tbsp fresh rosemary; chopped
• 1 garlic clove; finely minced
• 1 tsp onion powder
• 2 Tbsp Parmesan; grated
• 1 Tbsp orange zest
• Salt and pepper to taste

• 1 Large orange; zested and juiced
• 1 C Orange Juice
• 1 tsp fresh rosemary; finely minced
• 1/2 tsp Red Pepper Flakes
• 2 garlic cloves; finely minced
• 1 tsp onion powder
• 3 Tbsp Brown Sugar
• 1 tsp white sugar
• 2 Tbsp Cornstarch

1. In large bowl, combine meatball ingredients. Cover and rest in fridge for 30 minutes. Preheat oven to 350 degrees.
2. Add oil of choice to cast iron skillet over medium to medium-high heat and form pork mixture into 2” meatballs. Pan fry until browned on all sides and place on baking sheet.
3. Bake meatballs for 20 minutes or until cooked through and no longer pink in the center.
4. Meanwhile, add glaze ingredients to large skillet, minus cornstarch, over high heat. Bring to boil and reduce to simmer.
5. In small bowl, combine starch and 1 tbsp cool water. Add starch slurry to orange skillet and whisk until thickened.
6. Serve hot with rice, scalloped or mashed potatoes and side salad or steamed broccoli.

Looking for a side dish? Try one of these recipes!

BakedParmesan Sweet Potato Fries
Garlic Herb Knots
Spicy Fried Rice

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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