Description
These Orange Chicken Meatballs are a flavorful and easy-to-make dish, combining juicy baked chicken meatballs with a tangy and sweet orange sauce. Perfect for a quick weeknight dinner or an impressive appetizer that brings a delicious Asian-inspired twist to your table.
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 baking sheet with parchment paper or a baking mat to prevent sticking, and set aside for the meatballs.
- Prepare Meatball Mixture: In a large bowl, combine the milk and panko breadcrumbs and let them soak for 5 minutes. Then, add ground chicken, lightly beaten egg, minced garlic, green onion, soy sauce, ground ginger, salt, and pepper. Mix gently using your hands just until all ingredients are evenly combined to avoid dense meatballs.
- Shape and Bake Meatballs: Shape the mixture into evenly sized meatballs and place them on the prepared baking sheet. Bake in the preheated oven for about 15 minutes or until the internal temperature reaches 165°F (74°C), indicating they are fully cooked.
- Prepare Orange Sauce: While the meatballs bake, combine chicken broth, freshly squeezed orange juice, orange zest, sugar or honey, vinegar, soy sauce, minced garlic, ground ginger, black pepper, and red pepper flakes in a small saucepan over medium-low heat. Bring to a gentle simmer.
- Thicken Sauce: Mix cold water and cornstarch in a small bowl until smooth, then whisk this slurry into the simmering sauce. Continue cooking and whisking for about 5 to 8 minutes until the sauce has thickened to a nice glaze consistency.
- Coat Meatballs: Transfer cooked meatballs to a large bowl, pour the thickened orange sauce over them, and toss gently to coat evenly. Serve the meatballs hot for the best flavor.
Notes
- Do not overmix the meatball mixture to keep the meatballs tender and light in texture.
- Use freshly squeezed orange juice and zest for the brightest, freshest flavor in the sauce.
- If you prefer less heat, reduce or omit the red pepper flakes from the sauce.
- Make sure the meatballs reach an internal temperature of 165°F (74°C) to ensure they are safely cooked.
- The sauce can be adjusted in sweetness by substituting sugar with honey or reducing the sugar quantity.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-American
