Easy Orange Chicken Meatballs

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!

Orange Chicken Meatballs

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!

Orange Chicken Meatballs

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.

Orange Chicken Meatballs

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!

4.7 from 7 reviews
Orange Chicken Meatballs
Prep time
Cook time
Total time
You're going to love these tender and flavorful orange chicken meatballs! They're everything you love about orange chicken but quicker, easier and a whole lot healthier!
Yield: 4-6 servings
  • For the meatballs
  • ¼ c. milk
  • ½ c. panko breadcrumbs
1½ lb. ground chicken
  • 1 egg, lightly beaten
  • 3 cloves garlic, minced
2 tbsp. green onion, minced
  • 2 tbsp. low-sodium soy sauce
  • ¼ tsp. ground ginger
1/4 tsp. salt
1/4 tsp. black pepper

  • For the sauce:
  • ½ c. low-sodium chicken broth
  • ½ c. freshly squeezed orange juice
  • 1 tbsp. freshly grated orange zest
  • ½ c. granulated sugar or honey
  • ⅓ c. white or rice vinegar
  • ¼ c. low-sodium soy sauce
  • 3 cloves garlic, minced
  • ¼ tsp. ground ginger
  • ¼ tsp. black pepper
  • 1 tsp. red pepper flakes
  • 1 tbsp. cold water
  • 1 tbsp. cornstarch
  1. Preheat oven to 450 degrees. Line a standard size baking sheet with parchment paper or a baking mat, set aside.
  2. 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).
  3. 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).
  4. 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).
  5. Place the meatballs in a large bowl and cover with sauce. Toss to coat, serve hot.
-You can also use ground pork for these too!

Recipe source: Life Made Simple