Baked Orange Chicken Meatballs are one of those scrumptious dishes that perfectly balance sweet and savory flavors while bringing a delightful pop of color to your dinner plate. Imagine tender meatballs made from ground chicken, infused with sharp ginger and garlic, all wrapped up in a sticky, flavorful orange sauce. The combination creates an irresistible treat that’s not just for gatherings; they’re perfect for weeknight dinners, too.

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

I first made these meatballs during a busy week when I needed something quick, yet flavorful. I was skeptical at first, but they disappeared in minutes! These baked orange chicken meatballs turned out to be a crowd-pleaser for my whole family. Even the pickiest eaters couldn’t resist the sweet citrus glaze. They also make a great alternative to takeout if you are craving something delicious without the hassle of going out. I can’t wait for you to give them a try!

Why You’ll Love This Recipe

Simple & Quick: These meatballs come together in just 10 minutes of prep time and bake in about 25 minutes, making them a great choice for busy evenings.
Irresistible Flavor: The combination of tangy orange marmalade with soy sauce and sesame oil creates a mouthwatering blend that’s hard to resist.
Eye-Catching Appeal: The golden-brown meatballs glazed in orange sauce look as good as they taste, perfect for impressing your guests.
Flexible Serving: They can be served as an appetizer, a main dish, or even in a lunch box the next day!
Diet-Friendly Options: You can easily adjust the recipe to make it gluten-free by using tamari instead of soy sauce or even experimenting with ground turkey.

Ingredients You’ll Need

1/4 cup milk: This adds moisture to your meat mixture; you can substitute with almond milk for a dairy-free version.
1/4 cup panko breadcrumbs: These Japanese-style breadcrumbs provide an extra crunch; typical breadcrumbs could work, but panko gives you that satisfying texture.
1 1/2 lbs ground chicken: It’s lean and perfect for meatballs without excess fat. Consider substituting with ground turkey for a lighter option.
2 cloves garlic, minced: Garlic brings depth and aroma to the meatballs. Fresh garlic is best for flavor.
2 teaspoons minced fresh ginger: The fresh ginger adds a zesty punch; powdered ginger will work in a pinch, though the flavor won’t be quite the same.
2 tablespoons minced scallions: Fresh scallions provide subtle onion flavor and a hint of freshness; you can also use finely chopped yellow onion.
2 tablespoons low sodium soy sauce: Adds salt and umami flavor—ensure low sodium for better control over salt levels.
1/4 teaspoon salt: A basic seasoning to enhance flavors. Adjust to your taste.
1/4 teaspoon black pepper: Adds a subtle heat; you can use white pepper for a different flavor profile.
1 1/2 teaspoons sesame oil: It contributes a rich, nutty flavor to the meatballs which pairs perfectly with the sauce.
1 1/2 teaspoons olive oil: Adds healthy fat and moisture while cooking; grapeseed oil is a suitable alternative.
1 teaspoon minced fresh ginger (for the sauce): Using fresh ginger in the sauce deepens the flavor profile.
1 1/2 teaspoons crushed red pepper flakes (or more to taste): These give a little kick; adjust depending on your heat preference.
3/4 cup orange marmalade: The star of the dish! This adds sweetness and tang; you could substitute with orange juice or other fruit preserves for a different flavor.
1/4 cup hoisin sauce: It offers a sweet and slightly tangy note that complements the orange; barbecue sauce can replace it in a pinch.

How to Make Orange Chicken Meatballs

Preheat the oven: Start by heating your oven to 500ºF and lightly spray a mini-muffin pan or baking dish with cooking spray to prevent sticking.

Soak the breadcrumbs: In a small bowl, mix 1/4 cup of milk with 1/4 cup of panko breadcrumbs. Let it rest for 5 minutes; this step makes the meatballs tender.

Prepare the meatball mixture: In a large bowl, combine 1 1/2 lbs ground chicken, 2 cloves minced garlic, 2 teaspoons minced fresh ginger, 2 tablespoons minced 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 mix everything until well combined and shape into 2 to 3 tablespoon-sized meatballs.

Bake the meatballs: Place the meatballs into the prepared mini-muffin pan or baking dish and bake for about 12 to 15 minutes, until fully cooked and golden brown. A meat thermometer should read 165°F when they’re ready.

Make the sauce: While the meatballs are baking, heat 1 1/2 teaspoons sesame oil and 1 1/2 teaspoons olive oil in a small saucepot over medium-low heat. Add 2 cloves minced garlic and 1 teaspoon minced fresh ginger and cook, stirring for about 2 minutes until fragrant and golden.

Add the sauce ingredients: Stir in 1 1/2 teaspoons crushed red pepper flakes, 3/4 cup orange marmalade, and 1/4 cup hoisin sauce. Cook for another 5 minutes, stirring occasionally until the sauce thickens slightly and bubbly.

Coat the meatballs: Once the meatballs are out of the oven, transfer them into a large bowl and pour the warm sauce over the top. Toss gently to coat all the meatballs evenly, then serve immediately and enjoy!

Storing & Reheating

You can store any leftover orange chicken meatballs at room temperature for up to 2 hours. For longer storage, refrigerate them in an airtight container for up to 3 days. If you want to save them for later, freeze the meatballs in a single layer on a baking sheet before transferring them to a freezer-safe container, where they can stay fresh for up to 3 months. When you’re ready to enjoy them again, reheat in the oven at 350°F for about 15 minutes, or until heated through. The sauce may thicken, so consider adding a splash of water or orange juice to revive its consistency.

Chef’s Helpful Tips

Avoid overmixing the meat mixture; this can lead to tough meatballs, so mix just until combined.
Use your hands to shape the meatballs for the best texture; a cookie scoop can help keep sizes uniform.
Keep cooked meatballs warm in the oven at 200°F while preparing the sauce and finishing touches.
Feel free to adjust the heat level of the sauce based on your preference; you can always add more crushed red pepper for extra kick.
If you want to get ahead, you can prepare the meatballs and sauce separately and store them until you’re ready to cook.

Gifting yourself a chance to enjoy homemade Orange Chicken Meatballs is a delicious way to elevate any meal. The fresh, zesty flavor coupled with the warmth of ginger and garlic is inviting, making it a fantastic dish for any occasion. Don’t hesitate to play around—try different sauces or add in your favorite veggies. Serving them at your next gathering or simply enjoying them at home is sure to warm your heart and satisfy your taste buds.

Recipe FAQs

Can I use other types of meat for this recipe?

Absolutely! Ground turkey, pork, or even a mix of meats could work well in place of ground chicken. Just be mindful of adjustments in cooking times based on the type of meat used.

What can I serve with orange chicken meatballs?

These meatballs are great on their own or served over rice, quinoa, or even in a wrap. You could also add a side of steamed veggies for a complete meal!

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and sauce ahead of time. Just store them separately in the fridge and bake them right before serving for the best flavor and texture.

How can I adjust the flavor of the sauce?

The sauce can easily be tweaked! For a sweeter taste, add more orange marmalade, or for more of a kick, boost the crushed red pepper flakes. Adjusting the soy sauce will also help balance flavors according to your palate.

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Orange Chicken Meatballs

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Author: Peter
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 24 meatballs 1x
Category: Main Dishes
Method: Baked
Cuisine: Asian

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Description

Enjoy the mouthwatering flavors of Orange Chicken Meatballs, featuring a perfect blend of ground chicken, orange marmalade, and spices for a quick meal that’s both satisfying and easy to make.

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 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 thoroughly and shape into balls using 2 to 3 tablespoons of meat per ball.
Place the meatballs in the prepared pan and bake for 12 to 15 minutes until fully cooked. Meanwhile, prepare the sauce.

Notes

For best results, use fresh ground chicken for flavor.
Adjust the crushed red pepper flakes to control the heat level to your liking.
These meatballs can be served with rice or noodles to complete the meal.