Discover a new family favorite with these Easy Orange Chicken Meatballs. Combining the juicy, tender goodness of ground chicken with a tangy, sweet, and slightly spicy orange sauce, this dish offers a delightful twist on traditional meatballs. Perfect for a quick weeknight dinner or a fun appetizer, these meatballs are sure to impress.
In our household, these Easy Orange Chicken Meatballs have become an instant hit. My husband, who loves bold flavors, can’t get enough of the zesty orange sauce. Our kids, who are always a bit skeptical about trying new things, were won over by the first bite. Now, they eagerly request these meatballs whenever we have a family dinner. It’s amazing how this simple, yet flavorful dish has brought so much joy and excitement to our meal times.
Why These Easy Orange Chicken Meatballs?
- Quick and Simple: Easy to prepare with minimal ingredients and steps, making it perfect for busy weeknights.
- Deliciously Unique: Combines the savory flavor of chicken with a vibrant, tangy orange sauce.
- Healthy Choice: Made with lean ground chicken and a lower-sodium sauce, offering a healthier alternative to traditional meatballs.
- Versatile: Can be served as an appetizer, main course, or even meal prep for the week.
Ingredients
Meatballs:
- 60 milliliters (¼ cup) milk
- 50 grams (½ cup) panko breadcrumbs
- 680 grams (1½ lb) ground chicken
- 1 large egg, lightly beaten
- 3 cloves garlic, minced
- 2 tablespoons green onion, minced
- 2 tablespoons low-sodium soy sauce
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Sauce:
- 120 milliliters (½ cup) low-sodium chicken broth
- 120 milliliters (½ cup) freshly squeezed orange juice
- 1 tablespoon freshly grated orange zest
- 100 grams (½ cup) granulated sugar or honey
- 80 milliliters (⅓ cup) white or rice vinegar
- 60 milliliters (¼ cup) low-sodium soy sauce
- 3 cloves garlic, minced
- ¼ teaspoon ground ginger
- ¼ teaspoon black pepper
- 1 teaspoon red pepper flakes
- 15 milliliters (1 tablespoon) cold water
- 8 grams (1 tablespoon) cornstarch
Directions
- Preparation: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- Mixing Meatballs: In a large bowl, combine the milk and panko breadcrumbs. Let soak for 5 minutes. Add the ground chicken, beaten egg, minced garlic, green onion, soy sauce, ground ginger, salt, and black pepper. Mix gently with your hands until just combined, being careful not to overwork the mixture to keep the meatballs tender.
- Shaping: Form the mixture into meatballs and place them on the prepared baking sheet. Bake in the preheated oven for about 15 minutes, or until fully cooked with an internal temperature of 165°F (75°C).
- Making the Sauce: While the meatballs are baking, prepare the sauce. In a small saucepan over medium-low heat, combine the chicken broth, orange juice, orange zest, sugar or honey, vinegar, soy sauce, minced garlic, ground ginger, black pepper, and red pepper flakes. Bring to a low simmer.
- Thickening the Sauce: In a small bowl, whisk together the cold water and cornstarch. Add this mixture to the saucepan, whisking constantly. Continue cooking for about 5 minutes, or until the sauce thickens to your desired consistency.
- Combining: Once the meatballs are done, place them in a large bowl. Pour the sauce over the meatballs and toss to coat evenly. Serve hot.
Notes:
- Substitutions: Ground turkey or pork can be used in place of ground chicken.
- Spice Level: Adjust the amount of red pepper flakes to suit your spice preference.
- Serving Suggestions: Serve over rice or noodles for a complete meal, or alongside steamed vegetables for a lighter option.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
