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Marmalade Meatballs

We had a potluck at work, so I started cooking these meatballs in the morning. By lunchtime they were ready. They were a big hit! —Jeanne Kiss, Greensburg, Pennsylvania
  • Total Time
    Prep: 10 min. Cook: 4 hours
  • Makes
    about 5 dozen


  • 1 bottle (16 ounces) Catalina salad dressing
  • 1 cup orange marmalade
  • 3 tablespoons Worcestershire sauce
  • 1/2 teaspoon crushed red pepper flakes
  • 1 package (32 ounces) frozen fully cooked home-style meatballs, thawed


  • In a 3-qt. slow cooker, combine the salad dressing, marmalade, Worcestershire sauce and pepper flakes. Stir in meatballs. Cover and cook on low for 4-5 hours or until heated through.
    Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring; add water if necessary.
Nutrition Facts
1 meatball: 73 calories, 4g fat (1g saturated fat), 12mg cholesterol, 126mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 2g protein.

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Average Rating:
  • Terri
    Jul 12, 2020

    No comment left

  • SColson132
    Feb 14, 2020

    Substituted Splenda (I am diabetic) and cooked these on the stovetop (my preferred method). Excellent recipe!

  • annrms
    Oct 30, 2019

    I add 1 tsp hot pepper flakes. Delicious recipe for appetizers and served with rice.

  • trishaloo
    Dec 12, 2011

    No comment left

  • robynred
    Oct 12, 2011

    Easy and everyone loves this recipe from Sandra Lee's slow-cooker cookbook.

  • susan cantwell
    Dec 31, 2010

    A relative made these tasty treats for a holiday party! Awesome! Can't wait to make them!