Orange Chicken Meatballs are a healthy version of a classic Chinese-American takeout dish. Tender chicken meatballs (with a hint of garlic and ginger) are tossed in a rich soy glaze with bright citrus flavors. Serve over rice with a side of broccoli, for a simple, healthy meal that everyone will love.
WHY I LOVE THIS RECIPE
- There is no heavy dredge or mess from frying. This orange chicken recipe is a lightened up version, all the while keeping the classic flavors.
- I love that this recipe can be made for an easy weeknight dinner or be served as an appetizer.
- Orange Chicken Meatballs have so much flavor! This recipe has the perfect mix of sweet and sour with a hint of spicy from the red pepper flakes.
- I love meatballs! Ground chicken makes recipes like my Italian Meatballs and Southwest Meatballs tender, delicious and healthy!
WHAT TO SERVE WITH ORANGE CHICKEN MEATBALLS
Traditionally this recipe is served with jasmine rice, but any long grain rice variety will work great. Egg Rolls and Crab Rangoon are a fun addition to a Chinese take-out night at home!
RECIPE TIPS
- Toast sesame seeds in a dry skillet over medium heat for 3-5 minutes or until lightly browned, stirring occasionally. This will bring out their nutty flavor.
- Use fresh squeezed orange juice. You’ll find it has much more flavor and less calories and sugar.
- These meatballs make a wonderful appetizer. Serve the extra sauce on the side for dipping.
- Store leftover meatballs in an airtight container for up to four days.
- Keep this recipe low carb by serving with a helping of vegetables instead of rice. My favorite is broccoli!
HOW TO MAKE ORANGE CHICKEN MEATBALLS
Meatballs
Preheat the oven to 350 degrees.
In a large bowl combine, 1 lb ground chicken, 1 egg, 3/4 cup Panko bread crumbs, 3 Tbsp minced onion, 1 tsp ginger paste, 2 cloves minced garlic, 1/2 tsp salt, and 1/4 tsp pepper.
Mix ingredients until well combined.
Spray the baking sheet with cooking spray or use parchment paper to keep the meatballs from sticking.
Roll the mixture into 16 small meatballs and place on a baking sheet. Bake for 15 minutes turning once halfway through.
While the meatballs are cooking, prepare the sauce.
Sauce
In a medium size skillet, heat 1 tsp sesame oil. Add 1/2 cup sliced red bell pepper and cook until the peppers begin to soften. Careful not to over cook the bell pepper. They are best with a crisp bite.
Add 1 Tbsp rice wine vinegar, 1/3 cup orange juice, 1/4 cup soy sauce, 2 Tbsp brown sugar, 2 Tbsp Sweet Chili Sauce, and 1/8 tsp Red Pepper Flakes. Try using fresh squeezed orange juice, you’ll need one large orange.
Simmer sauce for 5 minutes.
Now it’s time to thicken the sauce. Mix 2 tsp cornstarch with 2 tsp water in a small cup. Slowly add mixture to the sauce.
Continue to cook until sauce begins to thicken, then remove the sauce from the heat.
Coat each meatball in the sauce and serve over rice or with your vegetable of choice.
Garnish with green onion and toasted sesame seeds.
ORANGE CHICKEN MEATBALLS
Orange Chicken Meatballs
Ingredients
Meatballs
- 1 lb Ground Chicken
- 1 Egg
- 3/4 cup Panko Bread Crumbs
- 3 Tbsp Onion Minced
- 1 tsp Ginger Paste
- 2 cloves Garlic Minced
- 1/2 tsp Salt
- 1/4 tsp Pepper
Sauce
- 1 tsp Sesame Oil
- 1/2 cup Red Bell Pepper Sliced
- 1 Tbsp Rice Wine Vinegar
- 1 tsp Orange Zest
- 1/3 cup Orange Juice
- 1/4 cup Soy Sauce
- 2 Tbsp Brown Sugar
- 2 Tbsp Sweet Chili Sauce
- 1/8 tsp Red Pepper Flakes
- 2 tsp Cornstarch
- 2 tsp Water
- Green Onion Garnish
- Toasted Sesame Seeds Garnish
Instructions
Meatballs
- Preheat oven to 350 degrees.
- In a large bowl combine, 1 lb ground chicken, 1 egg, 3/4 cup Panko bread crumbs, 3 Tbsp minced onion, 1 tsp ginger paste, 2 cloves minced garlic, 1/2 tsp salt, and 1/4 tsp pepper.
- Mix ingredients until well combined.
- Spray the baking sheet with cooking spray or use parchment paper to keep the meatballs from sticking.
- Roll the mixture into 16 small meatballs and place on a baking sheet. Bake for 15 minutes turning once halfway through.
- While the meatballs are cooking, prepare the sauce.
Sauce
- In a medium size skillet, heat 1 tsp sesame oil. Add 1/2 cup sliced red bell pepper and cook until the peppers begin to soften.
- Add 1 Tbsp rice wine vinegar, 1/3 cup orange juice, 1/4 cup soy sauce, 2 Tbsp brown sugar, 2 Tbsp Sweet Chili Sauce, and 1/8 tsp Red Pepper Flakes.
- Simmer sauce for 5 minutes.
- Mix 2 tsp cornstarch with 2 tsp water. Slowly add mixture to the sauce.
- Continue to cook until sauce begins to thicken.
- Remove sauce from heat.
- Coat each meatball in the sauce.
- Serve over rice or with the vegetable of choice.
- Garnish with green onion and toasted sesame seeds.
Delicious!!
I used 1to 1.5 inch pieces of chicken breast, mixed egg white with panko/onion/garlic/ginger sea salt/pepper then airfried – perfect! Love your recipe, but my guy refuses ‘meatballs’! fresh orange juice is fantastic!
That’s a great idea! I appreciate the feedback so much!