Orange Chicken Meatballs Recipe
Indulge in these delicious Orange Chicken Meatballs. They're zesty, simple to whip up, and always a hit with the family.
Servings: 4 -6
Calories: 450kcal
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.
Video
Notes
-You can also use ground pork for these, too!
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.
Nutrition
Calories: 450kcal | Carbohydrates: 41g | Protein: 36g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 189mg | Sodium: 1205mg | Potassium: 1159mg | Fiber: 1g | Sugar: 29g | Vitamin A: 332IU | Vitamin C: 20mg | Calcium: 78mg | Iron: 3mg
