Risa's Meatballs with Jackie's Jam
Chef Dave's Jam "Marinaded" Meats
Add some pizazz and a mouthful of flavor by cooking (baking/broiling/grilling) your favorite meats as usual, do not over cook.
Upon completion, spread jam evenly on top THEN tent with foil paper and allow to rest for 2-3 minutes.
This quick little hack will transform your ordinary meats into extraordinary dishes.
Note: if slow cooking, add the jam at the beginning of the process.
Complement your meats with the right jam. Chef Dave recommends the following pairings:
Chicken - Mango Raspberry or Triple Citrus
Salmon - Blood Orange, Spicy Raspberry, or Triple Citrus
Pork ribs - Tripleberry, Mango Raspberry or Spicy Rasperry
Risa's Meatballs
A super simple weeknight meal for the working mom:
Ingredients:
Risa’s Zippy Meatballs
1 bag of frozen party-sized meatballs
1/2 to 1 jar Jackie's Jams Zippy Jalapeño (depending on bag size)
1/2 cup water (for crockpot version)
1-2 Tbs olive oil (for microwave version)
2 Tbs Jackie's Jams Blood Orange Marmalade (optional)
Dinner option: Serve on white or cilantro rice and add some veggies or a salad to complete the meal - voila!
Appetizer option: Insert round or party toothpicks and serve individually.
Instructions:
Crockpot
Combine ingredients in a crockpot.
Cook for 8 hours on low.
OR
Microwave
Microwave frozen meatballs as directed.
Combine Zippy Jalapeño with Blood Orange Marmalade and a little olive oil to make it more spreadable.
Toss heated meatball with jam mixture.
Perhaps the peppiest of our flavors and certainly one of the most versatile, Zippy Jalapeño is not your ordinary jar of jam. Put this jam on your breakfast burrito, use it to glaze meats for the grill, or serve it with cream cheese and crackers…endless uses in the hors d'oeuvre repertoire.
Citrus connoisseurs exercise caution, else you may find yourselves with a newfound addiction. A zest-fest of blood orange, orange, and Meyer lemon, we hope you’re prepared to pucker your lips into a smile with every taste of this marmalade.
Blood oranges are in season only briefly in San Diego, so we jar it up before they are gone. Their sweet-tart juice and slightly bitter peel are ideal for marmalade. Enjoy this particular preserve on peanut butter toast, scones, stirred into yogurt or with crumbly homemade shortbread.