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Sticky marmalade and chilli meatballs

Sticky marmalade and chilli meatballs


Marmalade is the key ingredient in this tangy glaze for meatballs made with British beef

  • Feeds 4 Feeds 4
  • Ready in 45 minutes

Each serving contains

  • Energy
    2310kj 547kcal
  • Fat
    Med 25%
  • Saturates
    High 37%
  • Sugar
    Med 18%
  • Salt
    Med 26%

% of adult’s reference intake | Carbohydrates per serving : 66g


  • 500g Co-op British 12% fat beef mince
  • 10cm ginger, grated
  • 2 garlic cloves, crushed
  • 2 tbsp Co-op light soy sauce
  • 2 tbsp Co-op fine cut orange marmalade
  • 2 tsp hot sauce
  • 240g Co-op easy cook long grain rice
  • 125g Co-op British baby spinach, to serve (optional)


  1. Preheat the oven to 220°C/fan 200°C/Gas 7
  2. Mix the mince, ginger and garlic together in a bowl using your hands
  3. Form the mixture into 12 meatballs, around the size of ping pong balls, and put them on a baking tray lined with greaseproof paper
  4. Put the soy sauce, marmalade and hot sauce together in a bowl, and microwave for about a minute to melt the marmalade
  5. Stir everything to combine, then brush half the glaze over the meatballs
  6. Bake for 25 mins, brushing again with the rest of the glaze halfway through
  7. Meanwhile, cook the rice according to the pack instructions
  8. Serve the meatballs on top of the rice, with the cooking juices from the tin spooned over the top, plus spinach on the side, if you like