Baked Orange Chicken Meatballs are a delightful twist on a classic favorite that blend the savory goodness of ground chicken with the vibrant, tangy notes of orange. These tender meatballs are perfect for any occasion, whether you’re looking to impress guests at a dinner party or simply craving a cozy night in with a flavorful dish. They boast a satisfying texture and an irresistible sweet-and-sour sauce that elevates them from simple meatballs to a stand-out main course.

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

My first encounter with Orange Chicken Meatballs was during a casual weeknight dinner when I was searching for something a little different to brighten up the usual rotation. As soon as I pulled those beautifully baked meatballs from the oven, the aroma filled my kitchen, making my mouth water in anticipation. The combination of citrusy sweetness and savory chicken left no doubt in my mind that I had stumbled upon a winner—a recipe that’s not only easy to make but one that feels special no matter the day of the week.

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep and 25 minutes of cook time, these meatballs are a breeze to whip up.
Irresistible Flavor: The blend of ginger, garlic, and orange marmalade creates a harmonious balance of sweet and savory.
Eye-Catching Appeal: Who can resist those adorable, bite-sized meatballs that are perfect for dipping or snacking?
Flexible Serving: Ideal for parties, weeknight dinners, or a delicious snack during game day.
Diet-Friendly Options: Easily modified for gluten-free diets with the right bread crumbs.

Ingredients You’ll Need

1/4 cup milk: Adds moisture to the meatballs, ensuring they stay juicy. You can substitute with any plant-based milk if desired.
1/4 cup panko breadcrumbs: These are light and crispy, helping the meatballs maintain a tender texture. If unavailable, you can use regular breadcrumbs; just be mindful that they may yield a denser meatball.
1 1/2 lbs ground chicken: The star of the dish, providing a lean protein base. Ground turkey is a great substitute for a similar result.
2 cloves garlic, minced: Fresh garlic brings depth and aroma essential to any meatball recipe.
2 teaspoons minced fresh ginger: Adds a pop of freshness and warmth that complements the orange flavor beautifully.
2 tablespoons minced scallions: These bring a slight crunch and a mild onion flavor. Feel free to swap with chopped onions if needed.
2 tablespoons low sodium soy sauce: This adds umami and moisture. Use coconut aminos for a gluten-free alternative.
1/4 teaspoon salt: Enhances all the flavors in the meatballs.
1/4 teaspoon black pepper: For a subtle kick.
1 1/2 teaspoons sesame oil: Adds a rich, nutty flavor that elevates the dish. If you don’t have sesame oil, you may use additional olive oil.
1 1/2 teaspoons olive oil: Helps in browning the garlic for the sauce; it’s a versatile choice for cooking.
2 cloves garlic, minced: Another layer of garlic goodness for the sauce.
1 teaspoon minced fresh ginger: Used here again to balance out the sweet sauce.
1 1/2 teaspoons crushed red pepper flakes: Adjust to your taste for some heat—you can omit if you prefer a milder flavor.
3/4 cup orange marmalade: This is the star of the sauce, providing that sweet and tangy flavor. Peach preserves can work as a substitute if you want a twist.
1/4 cup hoisin sauce: Offers a deep, sweet flavor that pairs perfectly with orange; soy sauce can be substituted in a pinch.

How to Make Orange Chicken Meatballs

Preheat the oven: Begin by preheating your oven to 500ºF. This high temperature is essential for getting perfect meatballs with a slight crisp on the outside while keeping the inside tender. Prepare a mini-muffin pan or a baking dish by spraying it with cooking spray to prevent sticking.

Soak breadcrumbs: In a small bowl, combine 1/4 cup milk and 1/4 cup panko breadcrumbs, stirring well. Allow the mixture to sit for about 5 minutes. This step is crucial as it helps the breadcrumbs absorb moisture, making the meatballs juicy.

Combine meatball ingredients: In a large mixing bowl, combine 1 1/2 lbs ground chicken, the minced garlic, minced ginger, minced scallions, 2 tablespoons low sodium soy sauce, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the soaked breadcrumbs. Don’t be shy—really use your hands to mix everything thoroughly. Once well mixed, shape the mixture into balls using about 2 to 3 tablespoons of meat per meatball.

Bake the meatballs: Arrange the shaped meatballs in your prepared pan, making sure they have enough space to cook evenly. Bake for 12 to 15 minutes, or until they’re fully cooked and the edges turn golden brown. You’ll know they’re ready when a meat thermometer registers at least 165ºF.

Prepare the sauce: While your meatballs are baking, grab a small saucepan and add 1 1/2 teaspoons sesame oil and 1 1/2 teaspoons olive oil over medium-low heat. Stir in the minced garlic and ginger, sautéing until fragrant, about 2 minutes. This step enhances the flavors significantly.

Make it flavorful: Next, stir in 1 1/2 teaspoons crushed red pepper flakes, 3/4 cup orange marmalade, and 1/4 cup hoisin sauce. Let the mixture cook, stirring occasionally, for about 5 minutes, or until the sauce thickens slightly. You’re looking for that perfect balance where the sauce clings beautifully to the meatballs.

Combine meatballs and sauce: Once your meatballs are done, pull them out of the oven and transfer them into a large mixing bowl. Pour your freshly made sauce over the meatballs and gently toss until they are all beautifully coated in deliciousness. Serve them warm, and watch them disappear!

Storing & Reheating

These baked orange chicken meatballs can be stored at room temperature for up to 2 hours. After that, they are best kept in the refrigerator, where they will last for about 3-4 days in an airtight container. If you want to freeze them, place the meatballs in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag and enjoy them for up to 3 months. Reheat the meatballs in the oven at 350ºF for about 15-20 minutes, until heated through. Keep in mind that while flavor will still be delightful, the texture may change slightly after freezing, so a quick toss in fresh sauce can help revive them.

Chef’s Helpful Tips

Be careful not to overmix the meatball mixture, as this can lead to a tough texture.
Ensure that all your ingredients, especially the ground chicken, are at room temperature for even mixing and cooking.
Use a cookie scoop for perfect, evenly sized meatballs; they will cook more uniformly this way.
If you like your meatballs with extra sauce, consider doubling the sauce ingredients to pour over rice or noodles.
For a little extra zing, add a splash of rice vinegar or lime juice to the sauce right before serving.

Baked Orange Chicken Meatballs are a beautiful combination of flavors and textures that ensure a delightful meal. Influenced by your culinary creativity, this dish can transform any day into something special. I encourage you to play around with the spices or experiment with side dishes—serve them over fluffy rice or with a side of crisp veggies for a well-rounded feast.

Recipe FAQs

Can I use other types of meat for these meatballs?

Absolutely! While ground chicken keeps things light, you can use ground turkey, pork, or even beef if you prefer a richer flavor. Just be sure to adjust cooking times if necessary, especially for fattier meats.

What can I serve with Orange Chicken Meatballs?

These meatballs can be enjoyed on their own, but you might serve them with steamed rice, noodles, or a tangy salad to balance the richness. They also make great party snacks when served with toothpicks for easy eating.

How spicy are these meatballs?

The meatballs themselves are mildly spiced, thanks to the crushed red pepper flakes. If you like it spicier, feel free to increase the amount or add sliced fresh chili peppers to the sauce. Alternatively, omit the red pepper flakes if you prefer a sweeter profile.

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs a day in advance and store them in the fridge before baking. Just shape and assemble them on a baking tray, cover them tightly with plastic wrap, and bake when you’re ready to enjoy a quick dinner.

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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: Baking
Cuisine: Asian

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Description

These Orange Chicken Meatballs are packed with flavor and easy to make. Perfect for a quick weeknight dinner, they feature ground chicken, zesty orange, and a hint of spice for an irresistible homemade meal.

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. Spray a mini-muffin pan or baking dish with cooking spray.
In a small bowl, stir together the milk and Panko breadcrumbs and let sit for 5 minutes.
In a large bowl, combine the ground chicken, garlic, ginger, scallions, soy sauce, salt, pepper, and soaked breadcrumbs. Use your hands to thoroughly mix the ingredients and shape into balls using 2 to 3 tablespoons of meat per meatball.
Place the shaped meatballs into the prepared pan and bake for 12 to 15 minutes until fully cooked. Meanwhile, prepare the sauce.

Notes

Feel free to adjust the amount of crushed red pepper flakes to suit your spice preference.
These meatballs can be served with rice or steamed vegetables for a complete meal.