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ORANGE GLAZED MEATBALLS

20 meatballs, homemade (browned) or fully cooked Angus beef meatballs
12 ounces orange marmalade (I used blood orange pepper jelly)
1/4 cup orange juice
3 green onions, FINELY chopped, reserve some for garnish
1 jalapeño, de-seeded and de-veined, FINELY diced

• In a small saucepan whisk together the jelly and orange juice until smooth.
• Stir in most of the green onions and jalapeño.
• Simmer until cooked through and warm.
• Pour glaze over meatballs, tossing to coat.
• Garnish with remaining green onions and serve immediately.

NOTE: These keep warm in a small crock pot for buffets or tailgating.