Who loves 30 minute meals? I know I do!! These orange chicken meatballs have quickly become a family favorite. They’re super easy to make, crazy flavorful and everyone loves them!
I’m not gonna lie, dinnertime has been crazy lately. Our toddler and newborn both want to be held at the same time, which means meal prep is pretty much non-existent. We’ve been sticking to the recipes we know and love, ones that are super quick and dirty the fewest dishes possible. That’s where these delicious orange glazed meatballs come in. They’re a lightened-up, speedy version of my better than takeout orange chicken. And they’re totally doable in just 30 minutes!
While the meatballs are baking you can make the sauce, steam veggies and cook some rice to go along with them. I love using my Ziploc steam bags
for the veggies… they’re timesavers, no lifesavers. I swear, we wouldn’t eat veggies at dinner if it weren’t for them! As soon as the meatballs come out of the oven (it should be about the same time as the sauce is done) put them in a bowl and pour the thickened sauce over them. Toss them and allow them to rest for a few minutes before serving them.
Everyone will love these sweet, zesty, orange chicken meatballs. Not only are they toddler (and husband) approved, but they’re a breeze to make and taste just like takeout!
Easy Orange Chicken Meatballs Recipe
Ingredients
meatballs
- 1/4 cup milk
- 1/2 cup panko breadcrumbs
- 1 1/2 lb ground chicken
- 1 egg - lightly beaten
- 3 cloves garlic - minced
- 2 Tbsp green onion - minced
- 2 Tbsp low-sodium soy sauce
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/4 tsp black pepper
sauce
- 1/2 cup low-sodium chicken broth
- 1/2 cup orange juice - freshly squeezed
- 1 Tbsp orange zest - freshly grated
- 1/2 cup granulated sugar or honey
- 1/3 cup white or rice vinegar
- 1/4 cup low-sodium soy sauce
- 3 cloves garlic - minced
- 1/4 tsp ground ginger
- 1/4 tsp black pepper
- 1 tsp red pepper flakes
- 1 Tbsp cold water
- 1 Tbsp cornstarch
Instructions
- Preheat oven to 450 degrees. Line a standard size baking sheet with parchment paper or a baking mat, set aside.
- In a large mixing bowl, combine the milk and panko breadcrumbs. Allow to soak for 5 minutes. Add the chicken, egg, garlic, green onion, soy sauce, ginger, salt and pepper. Using your hands, mix together just until combined (overworking it will cause the meatballs to be dense).
- Shape into meatballs and place onto the prepared baking sheet. Place in the oven and bake for about 15 minutes or until cooked throughout (internal temperature of 165).
- Meanwhile, in a small saucepan set over medium-low heat, combine the chicken broth, orange juice, orange zest, sugar or honey, vinegar, soy sauce, garlic, ginger, black pepper and red pepper flakes. Bring the mixture to a low simmer. In a small bowl whisk together the cold water and cornstarch, add to the saucepan. Whisk until combined, continue cooking for 5 minutes or until the sauce thickens (I usually let mine go for about 8 minutes).
- Place the meatballs in a large bowl and cover with sauce. Toss to coat, serve hot.
VIDEO
NOTES
Recipe source: Life Made Simple
I LOVE this recipe. Is it a weird combo to serve this with orzo?
Hi Erin, that combo sounds delicious!
ABSOLUTLEY DELICIOUS AND SO EASY TO PREPARE