Mix all ingredeints for the meatballs in a large bowl and really squish everything together well
Pull off pieces and roll into balls about the size of a walnut (I got 12 from this recipe)
Set aside in fridge to firm up and let flavours develop for 30 minutes
Place meatballs on a baking tray and grill for about 8 minutes turning half way through cooking time
While the meatballs are cooking make the glaze simply by mixing all ingredients in a small pan and heating gently till the marmalade melts into the other ingredients. Add a little water if nessesary
Pour glaze over meatballs and return to grill for 2 minutes
Serve on top of rice/noodles etc and sprinkle with sesame seeds
This recipe serves 4 people with each having 4 meatballs.You can make these ahead of time and store them in the fridge for 24 hours prior to grilling.Make extra and serve them cold in a sandwich (subway!). Serve as an appetiser with extra marmalade glaze as a dip.They will keep for 4 days in the fridge after cooking. Or freeze for up to 3 months.