Sticky Orange Chilli Meatballs

  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 60m
  • Ready In : 1:20 h

The dish takes you on a journey of flavors – an initial tasty sweetness followed by a mellow hit of chilli that rounds off the palette – a slow release of flavors. I would call this dish asian-western fusion. It is not a super hot dish, so if you like chilli you will need to add more. This is a super-delicious little dish, one of the top 3 on this website.


  • 250 grams beef mince
  • 125 grams veal mince
  • 125 grams pork mince
  • 1 egg
  • 1/2 cup bread crumbs
  • 1 small onion (crushed or finely grated)
  • 1 tsp worcestershire sauce
  • 2 cloves garlic (crushed or finely grated)
  • 1/2 cup orange marmalade
  • 3/4 tsp chicken stock
  • 1 TBS soy sauce
  • 1/4 cup rice vinegar
  • 1/2 tsp dried chilli flakes
  • 2 cups of water
  • 1 tsp salt
  • 1/2 tsp pepper


Step 1

Mix together in a bowl all the mince, onion, worcestershire sauce, breadcrumbs, garlic and salt and pepper until combined well. Roll into meatballs (approximately 2 TBS per ball).

Step 2

Combine in a bowl marmalade, chicken stock, soy sauce, rice vinegar, dried chilli flakes and water and set aside.

Step 3

Heat up large deep fry pan and brown the meatballs in a few table spoons of oil. Pour over the rest of the ingredients and bring to the boil. Turn down to a lower heat, cover loosely with foil or a lid that will let steam out. Simmer for 1 hour or until sauce thickens.

Step 4

Serve with mashed potatoes.

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