Baked Orange Chicken Meatballs are a delightful twist on the classic Chinese takeout dish. These little wonders boast a juicy interior that pairs perfectly with a sweet and tangy orange sauce. Every bite introduces a medley of flavors, blending the savory notes of ground chicken with zesty citrus, delicate hints of ginger, and a touch of spice from red pepper flakes. With the crispy exterior from baking, they are both satisfying and addictive!

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 made these baked meatballs, I was on a mission to recreate the takeout experience at home while keeping it healthy and budget-friendly. The smell of garlic and ginger wafting through the kitchen brought back the memories of my favorite Chinese restaurant. It was an instant hit not only with me but also with my family. They devoured these baked Orange Chicken Meatballs within minutes, begging for more, and I was thrilled to serve something both delicious and nutritious. So, let’s get cooking!

Why You’ll Love This Recipe

Simple & Quick: Whip these up in under 35 minutes – perfect for busy weeknights!
Irresistible Flavor: The combination of orange marmalade and hoisin sauce creates a sweet, sticky glaze that’s impossible to resist.
Eye-Catching Appeal: These meatballs are not just tasty; they’re adorable little bites that are fun to serve!
Flexible Serving: Whether as a party snack or a main dish, they cater to all occasions!
Diet-Friendly Options: Ground chicken keeps it lighter, but you could also use pork or turkey if you prefer!

Ingredients You’ll Need

1/4 cup milk: This moistens the breadcrumbs for a tender texture; almond milk works well for a dairy-free version.
1/4 cup panko breadcrumbs: These light breadcrumbs add a delightful crunch; regular breadcrumbs can be substituted but won’t be as crispy.
1 1/2 lbs ground chicken: The base of our meatballs, providing a lean protein option; feel free to use ground turkey for a change.
2 cloves garlic, minced: Fresh garlic enriches the flavor; garlic powder is acceptable if you’re in a pinch.
2 teaspoons minced fresh ginger: Adds a warming spice; ground ginger could work, but fresh is best for flavor.
2 tablespoons minced scallions: These give a fresh bite; chives could be a substitute if you don’t have scallions.
2 tablespoons low sodium soy sauce: This provides umami and a touch of salt; tamari works for gluten-free.
1/4 teaspoon salt: Enhance flavor without overwhelming the dish; adjust based on your soy sauce’s saltiness.
1/4 teaspoon black pepper: A must for seasoning; feel free to add more if you like.
1 1/2 teaspoons sesame oil: Imparts a rich, nutty flavor; avoid if allergic and use additional olive oil instead.
1 1/2 teaspoons olive oil: This helps cook the garlic and ginger in the sauce; any neutral oil can be used as a substitute.
2 cloves garlic, minced (for the sauce): Essential for that background flavor.
1 teaspoon minced fresh ginger (for the sauce): Brightness in the sauce adds depth.
1 1/2 teaspoons crushed red pepper flakes: Customizable based on your heat preference – or omit if spice isn’t your thing.
3/4 cup orange marmalade: The star of the dish; it gives that signature sweetness; you could also use homemade orange sauce.
1/4 cup hoisin sauce: Adds complexity and sweetness; a homemade version can be made if necessary.

How to Make Orange Chicken Meatballs

Preheat the Oven: Start by preheating your oven to 500ºF (yes, really!) and spray a mini-muffin pan or a baking dish with cooking spray. This high temperature will give your meatballs a lovely, crispy exterior!

Soak the Breadcrumbs: In a small bowl, mix together 1/4 cup milk and 1/4 cup panko breadcrumbs. Let this mixture sit for about 5 minutes to soften the breadcrumbs – this trick keeps your meatballs from being too dense.

Combine Ingredients: In a large bowl, add the ground chicken, 2 cloves of minced garlic, 2 teaspoons of minced fresh ginger, 2 tablespoons minced scallions, 2 tablespoons low sodium soy sauce, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the soaked breadcrumbs. Use your hands to combine everything until just mixed; be gentle but thorough.

Shape Meatballs: Using about 2 to 3 tablespoons of the mixture for each meatball, shape them into balls and place them in your prepared pan. They should be compact but not tightly packed for the best texture.

Bake the Meatballs: Place the pan in the oven and bake for 12 to 15 minutes. They should be fully cooked when they reach an internal temperature of 165ºF and have a nice golden brown color.

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

Add 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 about 5 minutes, stirring occasionally, until the sauce thickens slightly. You’ll know it’s ready when it bubbles around the edges and looks glossy.

Coat the Meatballs: Once the meatballs are golden and cooked through, carefully transfer them to a large bowl. Pour the sauce over the meatballs and gently toss to coat them evenly in that sweet, sticky glaze. Serve these beauties immediately!

Storing & Reheating

Leftover baked Orange Chicken Meatballs can be kept at room temperature for about two hours, but they’re best stored in the refrigerator. Place them in an airtight container, where they will last up to 3 days. For longer storage, freeze the meatballs in a freezer-safe container, layering them carefully with parchment paper to avoid sticking and they can last up to 3 months. When you’ve got a craving, simply reheat them in a preheated oven at 350ºF for about 10-15 minutes, or until heated through, noting that the texture may soften slightly but they’ll still be delicious!

Chef’s Helpful Tips

Always use ground chicken that’s kept refrigerated until you’re ready to cook; this ensures the best texture.
When shaping the meatballs, wet hands can help prevent sticking, making the process quicker.
If you prefer a slightly firmer meatball, add an extra tablespoon of breadcrumbs to the mixture.
To enhance flavors, let the meatball mixture rest for 10-15 minutes before shaping them.
These meatballs can be made ahead of time and frozen; just cook them right from frozen, adding a few extra minutes to the bake time.

There’s something so satisfying about whipping up a batch of baked Orange Chicken Meatballs. Not only do they give you that comforting, delightful flavor reminiscent of takeout, but they also come together effortlessly and at a fraction of the cost. Whether you’re serving them up for a cozy family dinner or a small gathering with friends, they are sure to impress and satisfy!

Recipe FAQs

Can I use other types of meat for these meatballs?

Absolutely! Ground turkey or even pork can be used in place of the ground chicken. Just ensure that you adjust the cooking time accordingly, if needed, to ensure it’s fully cooked through.

Can I make these meatballs gluten-free?

Yes! Simply substitute the regular panko breadcrumbs with gluten-free panko and make sure that your soy sauce is gluten-free as well. Talented brands offer excellent gluten-free soy sauce options.

How spicy are these meatballs?

The spice level really depends on how much crushed red pepper flakes you add. You can easily tone it down by reducing the quantity or leaving it out altogether. The balance of sweet and savory will still shine through!

What can I serve with Orange Chicken Meatballs?

These meatballs pair perfectly with rice or steamed vegetables for a well-rounded meal. They also make great appetizers when served with toothpicks and a side of extra sauce for dipping! Enjoy experimenting with your favorite sides!

More Main Dishes Recipes

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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 1x
Category: Main Dishes
Method: Baked
Cuisine: Asian

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Description

These Orange Chicken Meatballs are full of irresistible flavor and made with simple ingredients like ground chicken, ginger, and garlic. Perfect for a quick and healthy dinner, these meatballs are sure to impress anyone looking for easy homemade meals.

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 lightly spray a mini-muffin pan or baking dish with cooking spray.
In a small bowl, mix the milk and panko breadcrumbs, then 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 using your hands and shape into balls about 2 to 3 tablespoons each.
Arrange the meatballs in the prepared pan and bake for 12 to 15 minutes until fully cooked. While the meatballs bake, prepare the sauce.

Notes

For extra flavor, feel free to add more crushed red pepper flakes to taste.
Make sure to let the soaked breadcrumbs sit to allow for better moisture retention in the meatballs.