LAMB Meatballs WITH Orange Marmalade
- 15m Prep Time
- 1h 10mCook Time
- 1h 25mReady In
Smoked lamb meatballs glazed with a sweet and spicy orange marmalade sauce. This unique pairing complements earthy and orange flavors, perfect for a riesling wine.
Ingredients
- 1 lb ground lamb
- 1/4 cup white onion diced
- 1 egg beaten
- 1 tsp garlic minced
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/2 tsp coarse ground black pepper
- 1/4 tsp red chili pepper flakes
- 1/4 tsp cumin
- 1 orange marmalade
- 1/4 cup apple cider vinegar
- 1/4 tsp crushed red chili pepper flakes
- 1/4 tsp kosher salt
Nutrition (per serving, estimated)
Estimated based off 6 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 11.4 mg
- Iron: 0.7 mg
- Magnesium: 9.23 mg
- Phosphorus: 69.3 mg
- Potassium: 99.2 mg
- Zinc: 1.36 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 lb ground lamb
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/2 tsp coarse ground black pepper
- 1/4 tsp red chili pepper flakes
- 1/4 tsp cumin
- 1 orange marmalade
- 1/4 cup apple cider vinegar
- 1/4 tsp crushed red chili pepper flakes
- 1/4 tsp kosher salt
Prepare
- Dice 1/4 cup white onion
- Beat 1 egg
- Mince 1 tsp garlic
Let's Cook
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Step 1.
Preheat the smoker to 225°F using applewood or cherrywood.
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Step 2.
In a large bowl, combine 1 pound ground lamb, ¼ cup diced white onion, 1 beaten egg, 1 teaspoon minced garlic, ½ teaspoon smoked paprika, ½ teaspoon kosher salt, ½ teaspoon coarse ground black pepper, ¼ teaspoon red chili pepper flakes, and ¼ teaspoon cumin. Mix gently with your hands until all ingredients are incorporated.
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Step 3.
Roll the mixture into golf ball–size meatballs (about 1 tablespoon each) and place them on a baking sheet.
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Step 4.
Put the baking sheet with meatballs in the smoker and smoke for up to 1 hour, or until the meatballs reach an internal temperature of 160°F.
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Step 5.
While the meatballs are smoking, make the marmalade: In a medium saucepan over low heat, combine 1 (12-ounce) jar orange marmalade, ¼ cup apple cider vinegar, ¼ teaspoon crushed red chili pepper flakes, and ¼ teaspoon kosher salt. Bring to a simmer and cook for 8 minutes, stirring occasionally.
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Step 6.
Once the meatballs are done smoking, add them to the simmering marmalade. Let simmer for an additional 10 minutes, stirring gently to coat the meatballs.
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Step 7.
Remove the meatballs from the marmalade and serve.