Recipe: Two-Way Tangerine Meatballs with Orange Sauce (or Meat Loaf)

TWO-WAY TANGERINE MEATBALLS

FOR THE MEATBALLS:
1 lb. ground beef
1/2 lb. bulk pork sausage
1/4 cup fine dry bread crumbs
1 egg, slightly beaten
2 tsp. fresh grated tangerine peel, divided use
1/4 tsp. ground nutmeg
1 Tbsp. vegetable oil
FOR THE ORANGE SAUCE:
1 cup fresh squeezed tangerine juice
Juice from 1/3 lemon
2 Tbsp. sugar
1 Tbsp. cornstarch
2 medium tangerines, peeled, segmented, and seeded
Hot cooked rice (for serving)

TO MAKE MEATBALLS:
Thoroughly combine the beef, sausage, bread crumbs, egg, 1 teaspoon of tangerine peel, and nutmeg. Shape firmly into 24 small balls.

In a large skillet, brown the meatballs well in the oil. Remove meatballs from skillet and pour off all but 2 tablespoons of the pan drippings.

TO MAKE THE ORANGE SAUCE FOR THE MEATBALLS:
Gradually blend the tangerine and lemon juice into the sugar and cornstarch. Add to the drippings in the pan and cook over medium heat, stirring, until thickened.

Add meatballs and cook, covered, over low heat for 5 minutes. Uncover and add tangerine segments and remaining 1 teaspoon of peel; heat. Serve over hot cooked rice.

MEAT LOAF VARIATION:
Increase ground beef to 1 1/2pounds. Thoroughly combine beef, sausage, bread crumbs, egg, 1 teaspoon of tangerine peel, and nutmeg. Shape into a 9x4x2-inch loaf. Place in an aluminum foil-lined 12x8x2-inch baking dish.

Bake at 350 degrees F for 1 to 1 1/4 hours. Remove to a serving platter and keep warm. Reserve 2 tablespoons of the pan drippings.

TO MAKE THE ORANGE SAUCE FOR THE MEAT LOAF:
In a small saucepan, combine the sugar and cornstarch. Gradually blend in tangerine juice, lemon juice, and reserved pan drippings; cook over medium heat, stirring, until thickened. Add tangerine segments and remaining 1 teaspoon of peel and heat.

To serve, arrange a few tangerine segments and a small amount of sauce on top of the meat loaf. Serve with the remaining tangerine sauce.

Makes 6 servings
Source: Sunkist