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Throwing together these crowd-pleasing marmalade meatballs is crazy easy. With a few store-bought hacks and punchy flavors, you’ll end up with a dish everyone keeps asking about. Zesty Catalina dressing and sweet orange marmalade turn your favorite frozen meatballs into a total crave-fest—even after the party winds down.
The first time I made these was for a football weekend. My house totally filled up with that cozy, throwback scent, and now my friends ask for them again and again at our winter get-togethers.
Tasty Ingredients
- Catalina salad dressing: brings a tangy, tomato-rich punch—choose one you like since it’s the main flavor boost
- Orange marmalade: creates that sticky-sweet glaze—if you see a brand loaded with tiny orange peel strips, grab it for best results
- Worcestershire sauce: deepens the flavor and brings a mellow savoriness that’s right at home in sauces like this
- Crushed red pepper flakes: toss in for a mellow tingle—not too hot, just enough heat if you go with fresh flakes
- Frozen fully cooked meatballs: handy and always the same every time—look for a short ingredient list for best taste and let them thaw so they really soak up the sauce
Easy Steps
- Give it a Good Stir:
- Start by mixing together Worcestershire sauce, Catalina dressing, orange marmalade, and those pepper flakes right in your slow cooker. Whisk until it’s smooth and shiny so every meatball gets full-on flavor.
- Fold in the Meatballs:
- Carefully toss in all your thawed meatballs. Use a wide spatula and fold them so they’re well-coated but don’t fall apart. That way, every meatball gets slicked in sauce.
- Slow Cook the Magic:
- Pop on the lid. Cook on low for 4 to 5 hours. This gives the flavors plenty of time to blend and lets the sauce get nice and thick. If you’re around, give it a gentle stir halfway.
- Dig In and Serve:
- Before serving, stir once more to make sure every piece is glazed. Scoop onto a serving tray or into bowls. Make sure there’s lots of sticky, orangey sauce with each scoop.
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I’ve always had a soft spot for orange marmalade since my grandma’s pantry was always stocked with jars of it. Sometimes I swap in blood orange marmalade for extra pop and color—it always gives me those Sunday brunch memories at her place.
Storing leftovers
Leftover meatballs hold up great in the fridge, just tuck them into anything airtight for up to three days. Warm them up in the microwave or gently on the stove. Planning to freeze? Pack ’em in freezer bags, stash in the freezer, then thaw in the fridge before reheating with a little extra sauce.
Swap options
Go with apricot preserves if you want things even fruitier, or trade Catalina dressing for honey BBQ sauce if that’s all you have. Want that heat kicked up a notch? Mince a jalapeño and add it with the sauce. Frozen turkey or chicken meatballs totally work, too.
Fun ways to serve
Keep them warm in the slow cooker and let folks serve themselves with toothpicks during parties. Pile them on buttery mashed potatoes or scoop over fluffy white rice if you want a filling dinner. Or make quick sliders—tuck a few in toasted buns with some lettuce for crunch.
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History and cultural background
Saucy sweet meatballs have pretty much been a go-to at potlucks, church meals, and big family events all across the Midwest. Starting with grape jelly and chili sauce, folks eventually played around. Now, marmalade and Catalina keep things fun and fresh.
Frequently Asked Questions About Recipes
- → Can I use homemade meatballs?
For sure! Just make sure your homemade meatballs are already cooked through before tossing them in the slow cooker with the sauce.
- → How spicy are these meatballs?
They're noticeably mild, just a tiny tickle from the crushed pepper flakes. If you want more kick, toss in a little extra—or leave it out if you don't want any heat.
- → What can I serve with these meatballs?
Stick a toothpick in each for bite-sized snacks or pile them up on top of rice or noodles for something a bit more filling.
- → Can I make this without a slow cooker?
No slow cooker? No problem! Warm everything gently on your stovetop and stir once in a while until the meatballs soak up all the flavors.
- → Can I prepare these in advance?
Yep! These are even better the next day. Fix them ahead, let the flavors chill overnight, and reheat when you're ready to serve.