Marmalade Meatballs
1 lb. ground chuck
1/2 cup panko crumbs
4 oil Packed anchovy fillets (optional)
2 scallions, chopped
1 egg, beaten
1 tsp Kosher salt
1 garlic clove, minced
1 tsp grated fresh ginger
1/4 tsp pepper
1/4 tsp allspice
1/2 cup orange marmalade
1 tbls cider vinegar
1 tbls soy sauce
1/4 tsp red chili flakes
Fresh chives, for garnish
Set an oven rack at least 4" from the heat source and heat the broiler.
In a large bowl combine the beef, panko, anchovies, scallions, egg, salt, garlic, ginger, pepper, and allspice and mix gently but thoroughly.
Form the mixture into 1 1/4" balls. At this point you can cover and refrigerate them overnight before cooking.
Arrange meatballs an inch apart on a rimmed baking sheet. Broil until meatballs are golden all over and cooked through; 5 to 7 minutes.
Meanwhile, in a small saucepan, combine the marmalade, vinegar, soy sauce and red chili flakes and bring to a simmer.
When meatballs are cooked through, brush them with the marmalade glaze and return them to the broiler. Broil until glaze is bubbling, 1 to 2 minutes. Serve with the chives scattered on top if desired.