Baked Orange Chicken Meatballs are a delightful twist on a classic favorite, combining tender meatballs with a vibrant and tangy orange sauce. Imagine the aroma wafting through your kitchen as the orange marmalade mingles with the savory notes of soy sauce, garlic, and ginger. These meatballs are perfect for a cozy weeknight dinner or a festive party platter; they’re sure to be a crowd-pleaser!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Orange Chicken Meatballs
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Orange Chicken Meatballs

When I first whipped up this recipe, I was amazed at how simple it was to create something that tasted restaurant-quality right at home. The soft, juicy meatballs paired with that glossy, sweet-and-spicy sauce are absolutely irresistible! If you’re looking for an easy yet impressive dish that won’t break the bank, you’ve found it. So let’s dive right into this tasty adventure—you’ll want to make these Orange Chicken Meatballs again and again!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 35 minutes, perfect for busy nights.
Irresistible Flavor: Juicy meatballs coated in a flavorful orange sauce are incredibly satisfying.
Eye-Catching Appeal: The vibrant orange sauce adds a fun pop of color that makes every dish look fancy.
Flexible Serving: Ideal for sharing as appetizers, a main course, or even a party snack.
Diet-Friendly Options: Easily adaptable for gluten-free by using gluten-free soy sauce.

Ingredients You’ll Need

1/4 cup milk: Keeps the meatballs moist. You can substitute with any non-dairy milk if needed.
1/4 cup panko breadcrumbs: Adds a light, crispy texture. Regular breadcrumbs work in a pinch, but panko gives a better crunch.
1 1/2 lbs ground chicken: The star of the dish, lean and tender. You can also use ground turkey or beef if preferred.
2 cloves garlic, minced: Adds depth and aroma to the meatballs. Fresh garlic is key, but garlic powder will work too.
2 teaspoons minced fresh ginger: Its warm spice lightens the flavor; if unavailable, dried ginger can be used.
2 tablespoons minced scallions: Bright, fresh onion flavor. Can substitute with yellow onion or chives.
2 tablespoons low sodium soy sauce: Enhances the savory notes without too much salt. Feel free to use tamari for a gluten-free option.
1/4 teaspoon salt: Just enough to balance the flavors.
1/4 teaspoon black pepper: Adds a bit of heat. Adjust to taste!
1 1/2 teaspoons sesame oil: Provides a nutty richness. Can be substituted with olive oil if needed.
1 1/2 teaspoons olive oil: For sautéing the sauce base.
2 cloves garlic, minced: Adds more great flavor to the sauce.
1 teaspoon minced fresh ginger: Continuation of that lovely ginger flavor for the sauce.
1 1/2 teaspoons crushed red pepper flakes: For a little kick in the sauce. Adjust based on your spice preference.
3/4 cup orange marmalade: The magic ingredient that makes this sauce shine. Look for one without preservatives for a more natural flavor.
1/4 cup hoisin sauce: Adds a delightful sweetness and depth; you can mix your own using soy sauce, peanut butter, and sugar in a pinch.

How to Make Orange Chicken Meatballs

Preheat Oven: Before anything, preheat your oven to 500ºF. This high temperature helps the meatballs get a nice, crispy exterior while staying juicy inside. Grab your mini-muffin pan or any baking dish and spray it lightly with cooking spray to prevent sticking.

Soak Breadcrumbs: In a small bowl, combine 1/4 cup milk and 1/4 cup panko breadcrumbs, mixing lightly. Let it sit for about 5 minutes; this will allow the breadcrumbs to soak up the milk, giving the meatballs a lovely texture.

Mix the Meatball Mixture: In a large bowl, bring together the 1 1/2 lbs ground chicken, 2 cloves minced garlic, 2 teaspoons minced fresh ginger, 2 tablespoons scallions, 2 tablespoons low sodium soy sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Incorporate those soaked breadcrumbs into the mix and use your hands to combine everything evenly, ensuring that the flavors meld together. Then, shape the mixture into balls, using about 2 to 3 tablespoons of meat per meatball.

Bake Meatballs: Gently place the shaped meatballs into the prepared muffin pan. Bake in your preheated oven for about 12 to 15 minutes or until they are fully cooked, with a nice golden hue. You can check doneness with a meat thermometer; they should read at least 165ºF.

Prepare the Sauce: While your meatballs are baking, it’s time to create that irresistible sauce. In a small saucepot, heat 1 1/2 teaspoons sesame oil and 1 1/2 teaspoons olive oil over medium-low heat. Add the 2 cloves minced garlic and 1 teaspoon minced fresh ginger. Stir and cook for about 2 minutes until fragrant and lightly golden.

Combine Sauce Ingredients: Toss in 1 1/2 teaspoons crushed red pepper flakes, 3/4 cup orange marmalade, and 1/4 cup hoisin sauce. Cook this mixture, stirring occasionally, for about 5 minutes until it thickens slightly. It should bubble nicely and smell absolutely amazing.

Toss and Serve: Once the meatballs are ready, remove them from the oven and carefully transfer them into a large bowl. Pour your freshly made sauce all over the meatballs and toss gently to assure they are coated evenly. Serve immediately, maybe over rice or alongside some fresh veggies, for a complete meal!

Storing & Reheating

For any leftovers, let your baked orange chicken meatballs cool down to room temperature before storing. Place them in an airtight container in the refrigerator, where they’ll stay fresh for up to 3 days. If you want to save some for later, freeze the meatballs by laying them in a single layer on a baking sheet until solid. Then transfer them to a freezer-safe container for up to 3 months. To reheat, simply pop them in the oven at 350ºF for about 15-20 minutes, or microwave them for 1-2 minutes. Do note that the sauce may thicken in the fridge or freezer; just add a splash of water when reheating to refresh it!

Chef’s Helpful Tips

Be cautious not to overmix the meat mixture; it can make the meatballs tough.
If you discover the meatballs are falling apart, consider adding a bit more breadcrumbs or pressing them together more firmly.
For even more flavor, let the meatball mixture rest for 30 minutes in the fridge before shaping, which allows the flavors to meld beautifully.
Don’t skip on the baking spray; it’s crucial for avoiding sticky meatballs!
Feel free to add chopped vegetables like bell peppers or carrots to sneak in some extra nutrition.

Enjoying homemade Orange Chicken Meatballs might just become your new favorite way to indulge during meal prep or on special occasions. Their zesty flavor combined with a savory kick is not only satisfying but deeply rewarding. The best part? Making them is a fun and easy process that even novice cooks can handle. So gather the ingredients, follow the steps, and watch your friends and family enjoy this delicious creation!

Recipe FAQs

Can I use a different kind of meat?

Absolutely! You can substitute ground chicken with ground turkey, pork, or even beef. Just remember that the flavors may vary slightly, depending on the fat content and seasoning of the meat you choose. Enjoy experimenting!

How can I make these meatballs gluten-free?

To make these Orange Chicken Meatballs gluten-free, use gluten-free panko breadcrumbs and tamari sauce instead of regular soy sauce. Check the labels on your hoisin sauce, as some brands may contain gluten. There are good gluten-free versions available!

Can I prepare these meatballs ahead of time?

Yes! You can mix the meatball mixture and shape them a day in advance; just store them in the fridge covered. When you’re ready, bake them and make the sauce as directed. It’s an excellent time-saver for busy days!

What sides pair well with Orange Chicken Meatballs?

These meatballs are versatile and can be paired with steamed rice or quinoa for a hearty meal. Try serving them with a fresh salad, stir-fried vegetables, or noodles tossed in a bit of sesame oil for a well-rounded, delectable dinner!

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Orange Chicken Meatballs

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Author: Danae
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 24 servings 1x
Category: Dinner
Method: Baked
Cuisine: Asian

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Description

These Orange Chicken Meatballs are an irresistible blend of flavors with ground chicken, garlic, and ginger. Perfect for a quick and healthy dinner that satisfies everyone’s cravings!

Ingredients

Scale

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

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Instructions

Preheat the oven to 500ºF and prepare a mini-muffin pan or baking dish with cooking spray.
In a small bowl, mix the milk and Panko breadcrumbs and let sit for 5 minutes.
In a large mixing bowl, combine the ground chicken, garlic, ginger, scallions, soy sauce, salt, pepper, and soaked breadcrumbs. Use your hands to mix well and form balls using 2 to 3 tablespoons of the mixture for each meatball.
Transfer the meatballs to the prepared pan and bake for 12 to 15 minutes or until they are fully cooked. Prep the sauce while the meatballs are baking.