Description
Delicious and easy-to-make Orange Chicken Meatballs baked to perfection and coated in a tangy, sweet, and slightly spicy orange sauce. This recipe blends tender ground chicken meatballs with a vibrant homemade orange sauce for a crowd-pleasing appetizer or main dish perfect for any occasion.
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
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: Preheat your oven to 450°F (230°C). Line a standard-size baking sheet with parchment paper or a baking mat to prevent sticking and set it aside.
- Prepare Meatball Mixture: In a large mixing bowl, combine the milk and panko breadcrumbs. Let them soak for 5 minutes until the breadcrumbs absorb the milk. Add in the ground chicken, lightly beaten egg, minced garlic, green onion, soy sauce, ground ginger, salt, and black pepper. Mix gently with your hands just until combined, taking care not to overwork the mixture to keep meatballs tender.
- Shape and Bake Meatballs: Form the mixture into evenly sized meatballs and arrange them on the prepared baking sheet. Bake in the preheated oven for about 15 minutes or until meatballs are fully cooked through and reach an internal temperature of 165°F (74°C).
- Make the Orange Sauce: While the meatballs bake, in a small saucepan over medium-low heat, combine the chicken broth, freshly squeezed orange juice, orange zest, sugar or honey, vinegar, soy sauce, minced garlic, ground ginger, black pepper, and red pepper flakes. Simmer gently. In a separate small bowl, whisk together cold water and cornstarch to create a slurry, then add this to the saucepan. Stir constantly and cook for about 5-8 minutes until the sauce thickens to a glossy consistency.
- Toss Meatballs in Sauce: Once meatballs are cooked, transfer them to a large bowl. Pour the hot orange sauce over the meatballs and gently toss to coat them evenly. Serve immediately while hot for the best flavor experience.
Notes
- Do not overmix the meatball mixture to avoid dense meatballs.
- Use freshly squeezed orange juice and zest for the brightest flavor.
- You can substitute granulated sugar with honey for a natural sweetness.
- Adjust the red pepper flakes to control the level of spiciness.
- Ensure the internal temperature of meatballs reaches 165°F (74°C) for safe consumption.
- Leftover meatballs and sauce can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American Asian Fusion
