Indulge in these delicious Orange Chicken Meatballs. They’re zesty, simple to whip up, and always a hit with the family.
These Orange Chicken Meatballs are a sweet and savory twist on a classic takeout favorite, combining tender, juicy chicken with a bright, citrusy glaze. Baked until golden, these meatballs are tossed in a sticky orange sauce made with fresh juice, garlic, ginger, and a hint of soy for the perfect balance of tangy and rich flavor.
I love to serve these meatballs alongside my Better Than Takeout Fried Rice, Cucumber Dill Salad, and Southwest Egg Rolls.
Table of Contents
Why We Love Orange Meatballs
- My kids can’t get enough of these kid-friendly Orange Chicken Meatballs – they’re a total win.
- With just a few dishes, the Orange Chicken Meatballs recipe makes for a stress-free cleanup.
- Orange Chicken Meatballs are a lifesaver on a busy weeknights when you need a quick, delicious meal.
Recipe Ingredients
- Low-Sodium Soy Sauce: It brings a rich depth to the sauce.
- Fresh Orange Juice and Zest: These add a sweet, vibrant kick that’s essential for the tangy, zesty flavor of the sauce.
- Red Pepper Flakes: Just a touch of these gives the sauce a subtle heat, adding a bit of complexity and a nice little kick.
See the recipe card for full information on ingredients and quantities.
Variations
- Soy Sauce Variation: For a fun twist, try using coconut aminos or tamari instead of soy sauce.
- Garnish Options: You can top your Orange Chicken Meatballs with freshly chopped green onions or cilantro for a pop of color and freshness. A sprinkle of toasted sesame seeds adds a nice crunch. If you like a bit of extra heat, thinly sliced red chili peppers are perfect.
How to Make Orange Chicken Meatballs
Step 1: Preheat oven to 450°F (230°C). Line a standard-size baking sheet with parchment paper or a baking mat, and set aside.
Step 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).
Step 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°F/74°C).
Step 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, and add to the saucepan. Whisk until combined, and continue cooking for 5 minutes or until the sauce thickens (I usually let mine go for about 8 minutes).
Step 5: Place the meatballs in a large bowl and cover with sauce. Toss to coat, and serve hot.
Expert Tips
- Broil for Extra Browning: After baking, switch the oven to broil for the last 1-2 minutes to get a nice browned exterior on the meatballs. Just keep a close eye on them so they don’t burn.
- Simmer Sauce Slowly: Let the sauce simmer slowly to really deepen the flavors. If it gets too thick, just add a bit more orange juice or chicken broth to thin it out. This step is worth the extra time for the best flavor.
FAQs
Jasmine or basmati rice pairs wonderfully with Orange Chicken Meatballs. Their fluffy texture and mild flavor complement the sweet and tangy sauce perfectly. Cauliflower rice is also a great low-carb option.
Absolutely! I love adding finely chopped veggies like bell peppers, carrots, or zucchini to the meatball mixture. It adds extra nutrition and a nice flavor boost.
Storage Info
To STORE Orange Chicken Meatballs, place them in an airtight container and refrigerate for up to 4 days. FREEZE in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.
REHEAT in the microwave or in the oven at 350°F (175°C) until heated through. For the best texture, reheat in the oven after thawing in the fridge overnight.
More Meatball Recipes to Try
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 teaspoon salt
- 1/4 tsp black pepper
For the Orange Sauce
- 1/2 cup low-sodium chicken broth
- 1/2 cup orange juice - freshly squeezed
- 1 tablespoon 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°F (230°C). Line a standard-size baking sheet with parchment paper or a baking mat, and 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°F/74°C).
- 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, and add to the saucepan. Whisk until combined, and 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, and serve hot.
Hi I made these orange chicken meatballs for the first time and the sauce was really dark. They were delicious but looked nothing like photo. Can you explain why?
Hi Michelle! I’m glad the meatballs tasted great. I’m not exactly sure why the sauce was darker… It could be because there is sugar in the sauce (either honey or regular sugar, in the orange juice, etc.) so that may have caramelized a bit on the stove making it a darker color, but still a good flavor!
Is there nutritional information on this?
There is no nutritional information on the post but I will definitely look in to that and add it. Thanks so much!
I made these they were delicious, sauce was what made it. Thickened sauce easily with water and cornstarch. Beautifully👍❤️
I am so happy you tried them & liked them! Thank you for telling me 🙂
I am so glad!! That makes me happy! Thank you!
We loved these meatballs. Will definately make them again.
I am so glad you do 🙂 Thank you for making them!
Can you put these in a crockpot to serve?
You sure could 🙂 Sure hope you like them!!