Orange Chicken Meatballs
Baked Orange Chicken Meatballs are a delightful twist on the classic takeout favorite, combining the juicy goodness of ground chicken with a sweet and tangy orange sauce. Each bite bursts with flavor, thanks to a perfect blend of fresh ingredients such as garlic, ginger, and the zesty kick of orange marmalade. Baking them instead of frying keeps things simple and healthy without sacrificing that crispy texture we all love.
Table of Contents
There’s something so satisfying about meatballs—especially when they’re paired with a sauce that brings all the flavors together. The ease of preparing baked Orange Chicken Meatballs makes them ideal for busy weeknights, and they can easily be made ahead for family gatherings or parties. This recipe grabs that heavenly taste you crave without making you miss the takeout menu. I can’t wait for you to try it!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 35 minutes, these meatballs are perfect for a weeknight dinner.
- Irresistible Flavor: The combination of sweet orange marmalade and savory soy sauce creates a mouthwatering sauce you’ll love.
- Eye-Catching Appeal: Shiny, golden meatballs drizzled with sauce look beautiful on any table.
- Flexible Serving: Perfect as an appetizer, main dish, or fun snack for game day!
- Diet-Friendly Options: Use lean ground turkey or plant-based chicken for a lighter or vegetarian alternative.
Ingredients You’ll Need
- 1/4 cup milk: This keeps the meatballs moist; you can substitute with any plant-based milk for a dairy-free version.
- 1/4 cup panko breadcrumbs: Provides a light, crispy texture; regular breadcrumbs or crushed crackers can be used if needed.
- 1 1/2 lbs ground chicken: For a lean protein option—feel free to use ground turkey if preferred.
- 2 cloves garlic, minced: Adds a robust flavor—fresh garlic is best, but dried can be a substitute in a pinch.
- 2 teaspoons minced fresh ginger: Fresh ginger brings warmth and a zing; powdered ginger can work in a hurry.
- 2 tablespoons minced scallions: These add a mild onion flavor and a pop of color; green onions can be used as a substitute.
- 2 tablespoons low sodium soy sauce: This adds umami without overwhelming with salt; tamari is a gluten-free option.
- 1/4 teaspoon salt: Balances the flavors; adjust to taste, especially if using soy sauce.
- 1/4 teaspoon black pepper: Adds a bit of heat; feel free to adjust based on your preference.
- 1 1/2 teaspoons sesame oil: A fragrant oil that enhances the dish; light olive oil works but lacks the same nutty flavor.
- 1 1/2 teaspoons olive oil: Used for the sauce; can replace it with canola oil.
- 2 cloves garlic, minced: Extra flavor for the sauce; stands out when sautéed until fragrant.
- 1 teaspoon minced fresh ginger: Adds depth to the sauce; can also substitute with ground ginger.
- 1 1/2 teaspoons crushed red pepper flakes: Add spice according to your heat preference.
- 3/4 cup orange marmalade: The star of the show—this is what provides the unrivaled sweetness and glaze; apricot preserves can be a sweet alternative.
- 1/4 cup hoisin sauce: Gives a sweet, tangy depth; you can make your own if you’re feeling adventurous!
How to Make Orange Chicken Meatballs
Preheat the Oven: Preheat your oven to 500ºF. This high temperature helps create the perfect crispy exterior. Don’t forget to spray a mini-muffin pan or baking dish with cooking spray to prevent sticking.
Soak the Panko: In a small bowl, stir together the 1/4 cup milk and 1/4 cup panko breadcrumbs. Let it sit for 5 minutes. This soaking ensures the meatballs stay tender and juicy.
Mix the Meatballs: In a large bowl, combine the 1 1/2 lbs ground chicken, 2 cloves minced garlic, 2 teaspoons minced ginger, 2 tablespoons scallions, 2 tablespoons low sodium soy sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Add the soaked breadcrumbs and mix thoroughly with your hands—don’t be shy! Shape this delightful mixture into balls, using about 2 to 3 tablespoons of meat per meatball.
Bake the Meatballs: Place the shaped meatballs into the prepared pan and bake them for 12 to 15 minutes. They should be fully cooked through, with a lovely golden color. You’ll know they’re ready when the meat is firm and no longer pink inside.
Make the Sauce: While the meatballs bake, add the 1 1/2 teaspoons sesame oil and 1 1/2 teaspoons olive oil to a small saucepot over medium-low heat. Toss in the 2 cloves minced garlic and 1 teaspoon minced ginger, cooking for about 2 minutes until golden and fragrant.
Prepare the Glaze: Add the 1 1/2 teaspoons crushed red pepper flakes, 3/4 cup orange marmalade, and 1/4 cup hoisin sauce to the pot. Stir occasionally for about 5 minutes, letting the sauce thicken and bubble just a bit. The colors should deepen, and you’ll smell that beautiful, sweet aroma filling the kitchen.
Coat and Serve: Remove the meatballs from the oven and transfer them into a large bowl. Pour your glorious sauce over the top, gently tossing to coat them evenly. Serve immediately, and watch as everyone digs in!
Storing & Reheating
To store your Orange Chicken Meatballs, allow them to cool completely first. Keep them covered at room temperature if you’ll eat them within a few hours. Otherwise, refrigerate leftovers in an airtight container for up to 3 days. You can also freeze the meatballs for up to 3 months—just make sure to separate layers with parchment paper. To reheat, simply warm them in the oven at 350ºF for about 10 minutes, or microwave in intervals until heated through. They might lose a bit of their crispness but will still be delicious!
Chef’s Helpful Tips
- Ensure your ground chicken is very cold before mixing to help the meatballs retain shape.
- Don’t overwork the meat mixture when forming meatballs; gently shape them for a tender bite.
- Feel free to mix in chopped vegetables like bell peppers or carrots for added texture and flavor.
- If you prefer larger meatballs, just bake them a bit longer, ensuring they’re cooked through.
- For extra zing, try adding a splash of fresh orange juice to the sauce for a bright twist.
Baked Orange Chicken Meatballs are a flavor-packed dish that delivers on all fronts—easy to make, visually stunning, and mouthwateringly delicious. Once you’ve got the basics down, feel free to play around with the ingredients or spice levels to match your taste. I encourage you to make this dish your own and enjoy every bite!
Recipe FAQs
Can I use another type of meat in this recipe?
Absolutely! Ground turkey or pork can be used in place of ground chicken for those who prefer a different flavor or texture. Just make sure to adjust the seasoning to complement the meat’s profile.
Can I make these meatballs ahead of time?
Certainly! You can prepare the meatballs and keep them in the fridge for a day or two before baking. Just shape them and cover them tightly. For longer storage, freeze raw meatballs and bake them straight from frozen, adding a few extra minutes to the cooking time.
What can I serve with Orange Chicken Meatballs?
These meatballs pair perfectly with a simple rice dish, steamed vegetables, or even a crunchy Asian-inspired salad. You can also enjoy them as appetizers with toothpicks, making them perfect for parties or gatherings.
How spicy are these meatballs?
The spiciness primarily comes from the crushed red pepper flakes. You can easily adjust the spice level to your liking, or omit them entirely for a milder dish. Taste the sauce before serving to ensure it has the right kick for you!
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📖 Recipe Card
Orange Chicken Meatballs
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 24 meatballs 1x
- Category: Dinner
- Method: Baked
- Cuisine: Asian
Description
These Orange Chicken Meatballs are packed with flavor from garlic, ginger, and sesame oil, perfect for a quick dinner or a healthy comfort food option.
Ingredients
- 1/4 cup milk
- 1/4 cup panko breadcrumbs
- 1 1/2 lbs ground chicken
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 2 tablespoons minced scallions
- 2 tablespoons low sodium soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons sesame oil
- 1 1/2 teaspoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- 1 1/2 teaspoons crushed red pepper flakes
- 3/4 cup orange marmalade
- 1/4 cup hoisin sauce
Instructions
- Preheat the oven to 500ºF and prepare a mini-muffin pan with cooking spray.
- In a small bowl, mix the milk with panko breadcrumbs and let it sit for 5 minutes.
- In a large bowl, mix the ground chicken with garlic, ginger, scallions, soy sauce, salt, pepper, and soaked breadcrumbs. Form mixture into balls using 2 to 3 tablespoons of meat per meatball.
- Place the meatballs in the prepared pan and bake for 12 to 15 minutes until cooked through.
Notes
You can add more crushed red pepper flakes for additional heat.
Use a meat thermometer to check that meatballs reach an internal temperature of 165°F.
These meatballs can be served with rice or vegetables for a more complete meal.
Nutrition
- Serving Size: 1 meatball
- Calories: 60
- Sugar: 2g
- Sodium: 140mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 30mg
