Orange Chicken Meatballs
Baked Orange Chicken Meatballs are a delightful twist on a classic favorite, combining juicy ground chicken with the bright, zesty taste of orange. These meatballs are not only flavorful but also incredibly easy to make, making them a fantastic choice for your weeknight dinners or as a crowd-pleasing appetizer for your next gathering. They’re coated in a sticky-sweet orange sauce that’s bursting with flavor, rounding out the experience with a perfect balance of sweet and savory.
Table of Contents
I first stumbled upon this recipe when I was looking for something other than the usual turkey or beef meatballs. The idea of infusing an Asian-inspired flavor into meatballs intrigued me. As soon as I pulled them out of the oven, the aroma wafted through my kitchen, and I knew I had found something special. Whether you’re serving them over rice for a hearty meal or as finger food with toothpicks for a party, I promise they will vanish quickly. Don’t be surprised if everyone asks you for the recipe!
Why You’ll Love This Recipe
- Simple & Quick: Prep takes only about 10 minutes, and baking is just 25 minutes!
- Irresistible Flavor: Sink your teeth into tender meatballs infused with garlic, ginger, and a comforting, sweet-orange glaze.
- Eye-Catching Appeal: These golden-brown meatballs look as good as they taste—perfect for impressing guests.
- Flexible Serving: Enjoy as a fun snack, savory entrée, or festive party food.
- Diet-Friendly Options: With just a few tweaks, make them gluten-free or dairy-free for accommodating dietary needs.
Ingredients You’ll Need
- 1/4 cup milk: This keeps the meatballs moist and tender; feel free to substitute almond milk or another non-dairy option.
- 1/4 cup panko breadcrumbs: Panko adds a delightful crunch. If unavailable, regular breadcrumbs can be used, though the texture may vary.
- 1 1/2 lbs ground chicken: The key protein in this recipe; you might use ground turkey or pork as alternatives for different flavor profiles.
- 2 cloves garlic, minced: Fresh garlic elevates the flavor; jarred minced garlic could be used in a pinch, but fresh is best.
- 2 teaspoons minced fresh ginger: Fresh ginger introduces warmth and spice; be careful with ground ginger—it’s stronger, so use less.
- 2 tablespoons minced scallions: They bring a nice crunch and freshness; you can use green onions if scallions aren’t available.
- 2 tablespoons low sodium soy sauce: This gives depth and umami; tamari is a great gluten-free substitute.
- 1/4 teaspoon salt: Seasoning to enhance flavor; adjust based on the is sodium level in soy sauce.
- 1/4 teaspoon black pepper: A pinch of pepper adds zest; adjust to taste.
- 1 1/2 teaspoons sesame oil: This adds a rich, nutty flavor and aroma; use olive oil for a milder taste.
- 1 1/2 teaspoons olive oil: Enhances flavor and helps in browning; you can use another neutral oil.
- 2 cloves garlic, minced: Yes, there’s more garlic! More is always better for flavor.
- 1 teaspoon minced fresh ginger: Another touch of warming spice to the sauce.
- 1 1/2 teaspoons crushed red pepper flakes: Adjust for spice; omit for a milder sauce.
- 3/4 cup orange marmalade: This sweet and tangy base gives the sauce its iconic flavor; apricot preserves can be a suitable substitute.
- 1/4 cup hoisin sauce: Adds a subtle sweetness and depth; if you’re avoiding sugar, look for a sugar-free version or make your own.
How to Make Orange Chicken Meatballs
Preheat the Oven: Start by preheating your oven to a sizzling 500ºF. This high temperature will give your meatballs the perfect golden crust.
Mix Breadcrumbs: In a small bowl, combine 1/4 cup milk and 1/4 cup panko breadcrumbs, and let it sit for about 5 minutes. This allows the breadcrumbs to absorb the milk and become fluffy, which contributes to the meatballs’ tender texture.
Combine Ingredients: In a large mixing bowl, put together 1 1/2 lbs ground chicken, 2 minced garlic cloves, 2 teaspoons minced fresh ginger, 2 tablespoons scallions, 2 tablespoons low sodium soy sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Add the soaked breadcrumbs to this mixture, and get your hands in there! Combine thoroughly and shape into 2 to 3 tablespoons meatballs for the perfect bite-sized treats.
Bake the Meatballs: Arrange your shaped meatballs in a greased mini-muffin pan or a baking dish. Bake them for 12 to 15 minutes, or until they’re fully cooked, with an internal temperature of 165ºF. You want to see them turn golden, which makes for an appealing look.
Prepare the Sauce: While the meatballs bake, heat a small saucepan on medium-low and add 1 1/2 teaspoons sesame oil and 1 1/2 teaspoons olive oil. Sauté the garlic and ginger until golden brown and fragrant—about 2 minutes should do the trick.
Add the Sauce Ingredients: Once your garlic and ginger are aromatic, sprinkle in 1 1/2 teaspoons crushed red pepper flakes, then stir in 3/4 cup orange marmalade and 1/4 cup hoisin sauce. Let this mixture bubble gently, stirring occasionally for about 5 minutes until it thickens slightly.
Coat the Meatballs: Remove the meatballs from the oven and place them in a large mixing bowl. Pour the orange sauce over the cooked meatballs, tossing gently to coat them evenly in the sticky goodness. Serve immediately—your kitchen will smell wonderful!
Storing & Reheating
To store any leftovers, let your meatballs cool completely, then transfer them to an airtight container and refrigerate for up to 4 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. When ready to enjoy again, reheat in a preheated oven at 350ºF for about 15-20 minutes or until heated through, keeping in mind that texture may vary slightly after freezing. A quick toss in additional sauce can help refresh their flavor!
Chef’s Helpful Tips
- Avoid overmixing the meatball mixture; this can lead to tough meatballs. Just combine until everything is evenly blended.
- Make sure to use ground chicken that’s fresh for the best flavor.
- Want to make it ahead? Shape the meatballs and store them in the refrigerator overnight before baking.
- To up the flavor, marinate the ground chicken with ginger and garlic a few hours ahead.
- For extra color and garnish, consider serving with a sprinkle of sesame seeds or chopped scallions after tossing the meatballs in the sauce.
Baked Orange Chicken Meatballs are truly a fantastic way to combine familiar flavors in a fresh and exciting way. They are easy to prepare, fun to eat, and absolutely delicious. I encourage you to play with the recipe and make it your own, maybe adding additional spices or adjusting the sweetness of the sauce to suit your taste. Enjoy each bite with family and friends; I can’t wait for you to experience the comfort of this dish!
Recipe FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey is a great substitute for ground chicken in this recipe. Just keep in mind that the flavor might be a bit milder, so you may want to add an extra dash of salt or soy sauce for more depth.
What if I don’t have panko breadcrumbs?
No worries! You can use regular breadcrumbs as an alternative. They won’t provide the same crunch as panko, but they will still help bind the meatballs together.
Can I make the sauce ahead of time?
Yes, you can prepare the sauce ahead of time! Store it in the fridge after it cools, and just reheat it when you’re ready to toss the meatballs. This can save time on busy weeknights.
Can I add veggies to the meatballs?
Certainly! Finely grated carrots or minced bell peppers can be added to the meat mixture for extra nutrition and flavor. Just be sure to adjust the cooking time to ensure the meatballs cook thoroughly.
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📖 Recipe Card
Orange Chicken Meatballs
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 24 meatballs 1x
- Category: Main Dishes
- Method: Baked
- Cuisine: Asian
Description
These Orange Chicken Meatballs offer irresistible flavor with simple prep and wholesome ingredients. Perfect for a quick dinner or a comforting meal, everyone will love this homemade dish!
Ingredients
- 1/4 cup milk
- 1/4 cup panko breadcrumbs
- 1 1/2 lbs ground chicken
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 2 tablespoons minced scallions
- 2 tablespoons low sodium soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons sesame oil
- 1 1/2 teaspoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- 1 1/2 teaspoons crushed red pepper flakes
- 3/4 cup orange marmalade
- 1/4 cup hoisin sauce
Instructions
- Preheat the oven to 500ºF and prepare a mini-muffin pan or baking dish with cooking spray.
- In a small bowl, combine the milk and Panko breadcrumbs, and let it sit for 5 minutes.
- In a large bowl, mix together the ground chicken, minced garlic, minced ginger, scallions, soy sauce, salt, pepper, and soaked breadcrumbs. Combine thoroughly with your hands, then shape the mixture into balls, using 2 to 3 tablespoons for each meatball.
- Place the meatballs in the prepared pan and bake for 12 to 15 minutes until fully cooked. While baking, prepare the sauce.
Notes
Ensure not to overmix the meat to keep meatballs tender.
For added spice, adjust the amount of crushed red pepper flakes to your preference.
Nutrition
- Serving Size: 1 meatball
- Calories: 80
- Sugar: 1g
- Sodium: 100mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 30mg
