Orange Chicken Meatballs
Baked Orange Chicken Meatballs are like a cozy hug on a plate – tender, juicy, and bursting with flavor. Picture meatballs made with ground chicken, mingling perfectly with fresh ginger and garlic, then smothered in a vibrant orange sauce. This dish balances sweet and savory notes, transporting your taste buds straight to a lively street market. Plus, the crispy exterior and succulent interior are utterly irresistible.
Table of Contents
I’ll never forget the first time I whipped up these baked meatballs; they filled my kitchen with the most enticing aroma, drawing everyone to gather around the dinner table. Kids and adults alike can’t resist them! Whether you’re entertaining guests, prepping a family meal, or simply indulging in comfort food, these Orange Chicken Meatballs are a quick and satisfying option. They will easily become a go-to in your meal rotation!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just about 35 minutes, these meatballs make weeknight dinners a breeze!
- Irresistible Flavor: The combination of orange marmalade and hoisin sauce adds a sweet and tangy zing that’ll keep you coming back for more.
- Eye-Catching Appeal: Their lovely golden-brown color makes them perfect for impressing guests at parties or casual get-togethers.
- Flexible Serving: Great as an appetizer, main dish, or even for meal prep – the options are endless!
- Diet-Friendly Options: Naturally lean, use ground turkey or even a meat alternative for a lighter, healthier twist.
Ingredients You’ll Need
- 1/4 cup milk: Helps keep the chicken meatballs moist. Use whole milk for richer flavor, or unsweetened almond milk for a dairy-free option.
- 1/4 cup panko breadcrumbs: These fine breadcrumbs create a light texture. You can substitute with regular breadcrumbs, but expect a denser meatball.
- 1 1/2 lbs ground chicken: This lean meat is perfect for meatballs and allows the flavors to shine. Ground turkey can be a great alternative with a similar taste.
- 2 cloves garlic, minced: Fresh garlic boosts flavor significantly. Enjoy the aromatic essence as it mingles with chicken.
- 2 teaspoons minced fresh ginger: Adds warmth and spiciness, giving a lovely depth to the dish. If fresh isn’t available, use 1 teaspoon ground ginger.
- 2 tablespoons minced scallions: Fresh scallions introduce brightness and a mild onion flavor. They can also be swapped with chives or omitted entirely.
- 2 tablespoons low sodium soy sauce: Use this for umami and saltiness. Coconut aminos make a fabulous gluten-free alternative!
- 1/4 teaspoon salt: Adjust according to your taste and quality of the soy sauce.
- 1/4 teaspoon black pepper: From the grinder adds a slight kick to complement the other flavors.
- 1 1/2 teaspoons sesame oil: Provides that classic Asian flavor; if you’re out, try a bit of canola or olive oil.
- 1 1/2 teaspoons olive oil: Adds moisture and richness; extra virgin gives a boost of flavor.
- 2 cloves garlic, minced: A second batch to infuse the sauce with even more flavor. Fresh is always better!
- 1 teaspoon minced fresh ginger: Another layer of zing for the sauce.
- 1 1/2 teaspoons crushed red pepper flakes: Adjust more or less depending on your preferred spice level.
- 3/4 cup orange marmalade: The star of the sauce! It provides sweetness and fruity notes. You can use apricot preserves as a substitute for a different twist.
- 1/4 cup hoisin sauce: This adds depth and richness to the sauce. It can be swapped with BBQ sauce in a pinch.
How to Make Orange Chicken Meatballs
Preheat the Oven: Start by preheating your oven to 500ºF. This high temperature helps create that golden, crispy exterior on the meatballs that we all love. Spray a mini-muffin pan or a baking dish with cooking spray to prevent sticking.
Soak the Breadcrumbs: In a small bowl, combine 1/4 cup milk and 1/4 cup panko breadcrumbs. Let it sit for about 5 minutes while it absorbs the moisture. This soaking step is essential for keeping the meatballs tender and juicy.
Combine Ingredients: In a large bowl, mix together 1 1/2 lbs ground chicken, minced garlic, ginger, scallions, 2 tablespoons low sodium soy sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper along with the soaked breadcrumbs. Use your hands to ensure everything is evenly mixed – it’s the best way to combine flavors seamlessly!
Shape the Meatballs: Form the mixture into meatballs using 2 to 3 tablespoons of the meat mixture per ball. Place them into the prepared muffin pan or baking dish.
Bake the Meatballs: Place your tray in the oven and bake for 12 to 15 minutes, or until the internal temperature reaches 165°F and they are golden brown. You’ll know they are done when they smell deliciously fragrant and are firm to the touch.
Prepare the Sauce: While the meatballs bake, take a small saucepot and heat 1 1/2 teaspoons sesame oil and 1 1/2 teaspoons olive oil over medium-low heat. When the oils are warm, add 2 cloves of minced garlic and 1 teaspoon of minced ginger, cooking for about 2 minutes until they turn golden and fragrant.
Create the Sauce: Stir in 1 1/2 teaspoons crushed red pepper flakes, 3/4 cup orange marmalade, and 1/4 cup hoisin sauce. Let this bubbly mixture simmer for about 5 minutes, stirring occasionally until it thickens slightly. The aroma is irresistible and will definitely make your stomach growl!
Coat the Meatballs: Once the meatballs are done baking, remove them from the oven and place them in a large bowl. Pour your homemade sauce over the top and gently toss until each meatball is fully coated in the sweet and sticky goodness.
Serve: Enjoy these baked orange chicken meatballs right away! Perfect as an appetizer with toothpicks or as a hearty main dish over rice, garnished with extra scallions if you like.
Storing & Reheating
To ensure the best flavor and texture, store any leftover meatballs in an airtight container in the refrigerator for up to 4 days. You can also freeze them in a freezer-safe container for up to 3 months. When you’re ready to enjoy them again, reheat in the oven at 350ºF for about 10 minutes or until heated through. Just keep in mind that freezing may alter the texture slightly, so adding a touch of fresh sauce can help refresh their delightful taste.
Chef’s Helpful Tips
- Keep the Mixture Chilled: When handling ground chicken, keep the mixture cold; it helps maintain the texture and makes for easier handling while shaping.
- Don’t Overmix: When combining the ingredients, avoid overmixing to prevent dense meatballs. Just mix until everything is combined.
- Adjust Flavors: Feel free to tweak the sauce ingredients based on personal taste—add more red pepper flakes if you like it spicy or adjust the sweetness with more or less marmalade.
- Use a Meat Thermometer: To ensure perfectly cooked meatballs, use a meat thermometer; they should reach an internal temperature of 165°F.
- Prepare Ahead: You can prepare the meatballs in advance and refrigerate them, ready to pop in the oven when you’re short on time.
Baked Orange Chicken Meatballs offer a delightful blend of flavors that are sure to become a favorite in your home. Their easy preparation process makes them perfect for any occasion, be it a family dinner or a get-together with friends. So go ahead, make these scrumptious meatballs, and enjoy a satisfying meal that’s bursting with bold flavors!
Recipe FAQs
Can I use other types of ground meat in this recipe?
Absolutely! You can substitute ground turkey, beef, or pork in place of ground chicken. Just keep in mind that cooking times may vary slightly depending on the fat content of the meat you choose.
How do I know when meatballs are fully cooked?
To check if your meatballs are done, the internal temperature should reach 165°F. You can use a meat thermometer for accuracy. They should also have a firm texture and be golden brown on the outside.
Can I make the sauce ahead of time?
Yes, the sauce can be made ahead of time and stored in the refrigerator for up to a week. Just warm it up on the stove before tossing with freshly baked meatballs for an easy dinner solution.
Are these meatballs gluten-free?
To make these orange chicken meatballs gluten-free, simply use gluten-free panko breadcrumbs and ensure your soy sauce is gluten-free (like tamari). Enjoy without worry and serve up a delicious meal!
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📖 Recipe Card
Orange Chicken Meatballs
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 24 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: Asian
Description
These Orange Chicken Meatballs are bursting with flavor! Made with ground chicken, fresh ginger, scallions, and sweet orange marmalade, they are a quick and delightful meal that everyone will enjoy.
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, or more to taste
- 3/4 cup orange marmalade
- 1/4 cup hoisin sauce
Instructions
- Preheat the oven to 500ºF and spray a mini-muffin pan or baking dish with cooking spray.
- In a small bowl, mix the milk and Panko breadcrumbs and let it sit for 5 minutes.
- In a large bowl, combine the ground chicken, garlic, ginger, scallions, soy sauce, salt, pepper, and soaked breadcrumbs. Mix well and shape the mixture into balls, using 2 to 3 tablespoons of meat for each meatball.
- Arrange the meatballs in the prepared pan and bake for 12 to 15 minutes until fully cooked. Meanwhile, prepare the sauce.
Notes
Ensure to soak the breadcrumbs for better texture in the meatballs.
Adjust the amount of crushed red pepper flakes based on your heat preference.
Nutrition
- Serving Size: 1 meatball
- Calories: 150
- Sugar: 2g
- Sodium: 230mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 45mg
