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Spicy Glazed Meatballs

Photo Credit
Ursula Ferrara/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 4 to 6 servings.
Category
Meat
Course
Appetizers
Credit
2006 Old Farmer's Almanac

This recipe, submitted by Mary S. from Ada, Oklahoma, won second prize in The 2005 Old Farmer’s Almanac Reader Recipe Contest for oatmeal.

Ingredients
MEATBALLS
1 pound lean ground beef
1/2 cup old-fashioned oats
1/2 teaspoon seasoned salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced onions
2 teaspoons Worcestershire
1/4 cup milk
GLAZE
1 cup raspberry jam
1 tablespoon white vinegar
1/3 cup yellow mustard

Instructions

Preheat oven to 400°F.

For meatballs: In a bowl, mix all meatball ingredients together until well combined. Shape into 1-inch balls.

Coat a large skillet with nonstick cooking spray. Cook meatballs in a single layer over medium heat for 10 to 15 minutes, turning occasionally to brown on all sides. Drain well and place in a single layer in a 13x9-inch baking dish.

For glaze: In a food processor or blender, purée jam and vinegar together until smooth. Place jam mixture and mustard in a microwave-safe bowl, stir to blend, and microwave on high for 2 to 3 minutes, or until jam is melted. Spoon the mixture over meatballs. Bake for 15 minutes. Serve warm. 

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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