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.