Sticky, sweet and spicy, these easy to make Slow Cooker Spicy Orange Marmalade Meatballs will vanish in minutes. A great party appetizer and game day snack, this simple recipe comes together with just minutes of hands on time. Great for a crowd!
You know that person at any party that kinda hangs out around the buffet table? Nibbling for hours on end, hardly talking to anyone….just grazing and sipping their cocktail but looking blissfully happy the entire time. Yeah, that would be me. I am all for a great spread of food and that’s why I’m stupid excited for that BIG GAME that I’m not allowed to say the name of because of all the rules but it contains a football and a bunch of men wearing really tight pants…..and lots and lots of food. Not at the game but I think you know where I’m going with this. It’s almost time people.
Great commercials….cheese stuffed sliders…..cheesy dips…..tortilla chips…..Slow Cooker Spicy Orange Marmalade Meatballs…..all in one day….at one party. It’s like foodie heaven. And I just can’t stop creating recipes for the big day. I had an extra bag of meatballs leftover from the Meatball Sliders I made last week and they were just BEGGING for a sticky, sweet glaze of some sort.
So, I grabbed a jar of that amazing homemade orange marmalade and whisked it together with some chili paste, soy sauce and ginger. Tossed everything into the slow cooker or Crock Pot and let them go for a few hours. I peeked…..a lot. Which probably slowed the cooking time a bit but it’s cool….everything worked out just perfectly.
Then I tried my darnedest to take a few photos without popping them into my mouth. But it was hard….oh.so.hard. But it’s fine because they’re so easy and so quick and so amazingly addictive….I’ll be making them often. They’d be fantastic perched on a pile of this Asian Style Slaw or on a bed of cauliflower rice. Or just on a little toothpick and placed perfectly in your mouth.
Slow Cooker Spicy Orange Marmalade Meatballs
- Place the meatballs in a slow cooker.
- In a small bowl, whisk together the marmalade, chili paste, ginger and soy sauce to combine.
- Pour the sauce over the meatballs and stir.
- Place the lid on the slow cooker and cook on high for 3 hours or low for 6 hours.
- Stir the meatballs to coat with the remaining glaze and transfer to a serving platter.
- Sprinkle with sesame seeds and chopped, fresh cilantro.