We munched on Marmalade Meatball Skewers as we watched the Golden Globes on Sunday night.
Appetizers always seem right when you’re glued to the television.
It just seems like a good condiment decision, whether you’re thinking about breakfast, lunch or dinner.
I’ve tossed marmalade with chicken to make Orange Chicken, mixed it with steak in a sandwich, and in this instance, I tossed it with white wine vinegar, chicken broth, crushed hot red pepper and browned turkey meatballs (made with several dashes of balsamic vinegar).
I’ve never been able to make perfectly round meatballs. Mine are always slightly weirdo, straight-edged, 90-degree’d.
But no matter the shape of the ball, it’s always delish.
Tomato + basil is amazing with anything—in my small, sweet book—and marmalade meatballs is no exception. Sweet oranges, hearty meat, a dash of spice, juicy tomatoes and bold basil.
Yep, these sticks of fleshy sweetness are big and savory.