It's a long-standing tradition that I celebrate my 29 February birthday from the 26th of February through the 3rd of March...and rest on the seventh day. This year is no different.
TheSpecialOne decided it would be nice to have a party this weekend and MarthStewartLite agreed to host. Needless to say, that get together contrasted sharply with the pub crawl The Master Baiter, Spear Chucker and I did Friday night.
I made a batch of Marmalade Meat Balls for the party. The recipe comes from The Food Channel's Sandra Lee.
Ingredient List for Sandra Lee's Marmalade Meat Balls...
--(-)-> 2 pounds full cooked frozen meatballs; she recommends Armanino
--(-)-> 1 bottle (16 oz.) catalina salad dressing
--(-)-> 1 cup orange marmalade
--(-)-> 3 tablespoons Worcestershire sauce
--(-)-> 1/2 teaspoon red pepper flakes
When I make Marmalade Meat Balls, though, I don't use frozen like Sandra Lee does. I make my own using beef, pork and veal.
Sandra Lee never mentions including marijuana in her recipes so I'm guessing she doesn't add the quarter ounce per pound of meat that I do. She may and not include it in the ingredient list, but I don't know that to be the case.
One other thing I do differently than Sandra Lee is add an additional 1/2 cup of orange marmalade. That, of course, gives them more of a citrus flavor.
This is an easy dish to put together. A prime example, you could say, of why I don't object to using a slow cooker.
These are the cooking directions...
- Put meat balls in slow cooker.
- Mix 16 oz. of catalina salad dressing, 1 1/2 cup orange marmalade, 3 tablespoons Worcestershire sauce and 1/2 teaspoon red pepper flakes.
- Pour over meatballs and stir to coat.
- Cook on high 2-3 hours.