Baked Orange Chicken Meatballs are a delightful twist on a classic favorite, combining the savory goodness of chicken with a tangy, sweet orange sauce that’s simply irresistible. Each meatball delivers a burst of flavor, and their golden exterior perfectly contrasts with the juicy interior. You’ll find that every bite is a delightful combination of tender meat and zesty sauce that brings back memories of cozy dinners and family gatherings.

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 still remember the first time I made these meatballs; the aroma wafting through my kitchen instantly transported me to my favorite Chinese takeout spot. I longed for that comforting taste but wanted a homemade version that was quick, easy, and budget-friendly. These Orange Chicken Meatballs tick all those boxes, making them the perfect choice whether you’re feeding a crowd, hosting a game night, or just treating yourself after a long day. I can’t wait for you to experience this delectable dish!

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep time and 25 minutes of baking, these meatballs come together effortlessly.
Irresistible Flavor: The combination of fresh ginger, garlic, and zesty orange marmalade creates a mouthwatering taste.
Eye-Catching Appeal: These little meatballs are not only delicious but also visually impressive; they’re sure to impress your guests!
Flexible Serving: Perfect as an appetizer, main dish, or even a meal prep option. Enjoy them any time!
Diet-Friendly Options: With easy adjustments, these meatballs can fit into gluten-free diets too.

Ingredients You’ll Need

1/4 cup milk: Adds moisture and helps bind the meatballs together. You can substitute almond milk for a dairy-free option.
1/4 cup panko breadcrumbs: Provides a light, crispy texture. If you don’t have panko, regular breadcrumbs work, but the texture may be different.
1 1/2 lbs ground chicken: The star of the dish—lean protein that keeps these meatballs moist. Feel free to use ground turkey if preferred.
2 cloves garlic, minced: Fresh garlic brings aromatic depth. Always use freshly minced for the best flavor.
2 teaspoons minced fresh ginger: Adds a warm, zesty kick that complements the sweet sauce beautifully. Dried ginger can be a substitute, but fresh is best.
2 tablespoons minced scallions: Provides a mild onion flavor that adds a pop of color. Chives can work as an alternative.
2 tablespoons low sodium soy sauce: Enhances the umami flavor. Use tamari for a gluten-free option.
1/4 teaspoon salt: Balances the flavors. Adjust to taste, especially if using a salty sauce.
1/4 teaspoon black pepper: Adds mild heat. Freshly ground is preferred for better flavor.
1 1/2 teaspoons sesame oil: Introduces a nutty aroma. You can substitute it with olive oil if needed, but the flavor will change slightly.
1 1/2 teaspoons olive oil: For cooking the sauce and adds richness to the dish.
2 cloves garlic, minced: Reused in the sauce for that robust garlic flavor.
1 teaspoon minced fresh ginger: A little goes a long way in the sauce; it’s essential for that vibrant taste.
1 1/2 teaspoons crushed red pepper flakes: Provides a spicy kick; feel free to adjust based on your heat preference.
3/4 cup orange marmalade: This sweet and tangy component gives the dish its signature flavor.
1/4 cup hoisin sauce: Adds depth and sweetness to the sauce, complementing the marmalade perfectly.

How to Make Orange Chicken Meatballs

Preheat the oven: Start by setting your oven to 500ºF. This high temperature helps achieve a nice crust on the meatballs. Spray a mini-muffin pan or baking dish with cooking spray to prevent sticking.

Soak the breadcrumbs: In a small bowl, mix together the 1/4 cup milk and the 1/4 cup panko breadcrumbs. Allow it to sit for about 5 minutes; this helps the breadcrumbs absorb the milk and keeps your meatballs moist.

Mix the meatball ingredients: In a large bowl, combine the 1 1/2 lbs ground chicken, 2 cloves garlic (minced), 2 teaspoons fresh ginger (minced), 2 tablespoons scallions, 2 tablespoons low sodium soy sauce, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the soaked breadcrumbs. Using your hands, mix everything until just combined—be careful not to overmix, as that can make the meatballs tough.

Shape the meatballs: Now, using about 2 to 3 tablespoons of the mixture per meatball, shape them into perfectly round balls. Place them into your prepared pan, leaving a little space between each for even cooking.

Bake the meatballs: Slide the pan into the oven and bake the meatballs for about 12 to 15 minutes until they are fully cooked and golden brown. You can test their doneness by cutting one in half; it should be no longer pink inside.

Prepare the sauce: While the meatballs are baking, heat a small saucepot over medium-low heat. Add 1 1/2 teaspoons sesame oil and 1 1/2 teaspoons olive oil. Once warmed, add the remaining 2 cloves garlic (minced) and 1 teaspoon ginger (minced) and cook, stirring often for about 2 minutes, until everything is 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 into the mixture. Cook for another 5 minutes, stirring occasionally. You’ll notice the sauce thickening slightly, which adds to the deliciousness.

Combine and serve: Once the meatballs are out of the oven, transfer them into a large bowl. Pour the warm sauce over the meatballs and toss gently to coat. Serve them immediately for the best flavor experience.

Storing & Reheating

To store your baked Orange Chicken Meatballs, let them cool completely before transferring to an airtight container. They can sit at room temperature for a couple of hours but should ideally be refrigerated, where they will last up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months. When reheating, pop them back in a preheated oven at 350ºF for 10-15 minutes or until warmed through. Keep in mind that the texture might change slightly, but a splash of water can help refresh the meatballs.

Chef’s Helpful Tips

Avoid overmixing your meat mixture to ensure that the meatballs stay tender.
Make sure your ground chicken is cold before mixing, helping them hold their shape better.
For additional flavor, consider adding a tablespoon of fresh herbs, like cilantro or basil, to the meat mixture.
If your meatballs are a little too moist, try adding more panko breadcrumbs to soak up the extra moisture.
Feel free to double the recipe; these meatballs freeze well and are even better the next day!

Baked Orange Chicken Meatballs are a must-try recipe that combines vibrant flavors, a delightful texture, and simple preparation. They’re perfect for any occasion, whether it’s a family dinner or a gathering with friends. Don’t hesitate to experiment by adding your twists—maybe even some chopped bell peppers or a splash of lime juice in the sauce. Enjoy these tasty bites that are bound to bring everyone together around the table!

Recipe FAQs

Can I use different ground meat?

Absolutely! While this recipe calls for ground chicken, you can easily substitute ground turkey or even ground pork for a different flavor profile. Just make sure to adjust cooking times if needed.

How do I make this dish gluten-free?

To make your Orange Chicken Meatballs gluten-free, simply use gluten-free panko breadcrumbs and ensure that your sauces, particularly the soy sauce, are gluten-free as well, such as tamari.

What can I serve with these meatballs?

These meatballs pair beautifully with steamed rice, noodles, or a crisp salad. You could even serve them in lettuce wraps for a light and crunchy appetizer.

Can I prepare these meatballs ahead of time?

Yes, you can! Prepare the meat mixture and shape the meatballs, then store them in the fridge for up to 24 hours before baking. You can also freeze them before cooking; just remember to thaw them completely before baking.

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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: Baking
Cuisine: Asian

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Description

These Orange Chicken Meatballs are a delightful blend of flavors with tender ground chicken, zesty orange marmalade, and spices. They’re easy to prepare and perfect for a quick dinner or as a flavorful appetizer for gatherings.

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 your 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, then let them sit for 5 minutes.
In a large bowl, combine the ground chicken with garlic, ginger, scallions, soy sauce, salt, pepper, and the soaked breadcrumbs. Mix well using your hands.
Shape the mixture into meatballs, using 2 to 3 tablespoons of meat for each ball.
Place the meatballs into the prepared pan and bake for 12 to 15 minutes or until fully cooked, while you prepare the sauce.

Notes

For a spicy kick, adjust the amount of crushed red pepper flakes to your taste.
Using fresh ginger will enhance the flavor significantly; feel free to add more if you love its taste.