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meatballs with orange chicken sauce and sesame seeds and green onion over white rice with red bell peppers

Orange Chicken Meatballs

Orange Chicken Meatballs are a healthy version of a classic Chinese-American take out dish. Tender chicken breast meatballs (with a hint of garlic and ginger) are tossed in a rich soy glaze with bright citrus flavors.
Course Dinner
Cuisine Asian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4



  • 1 lb Ground Chicken
  • 1 Egg
  • ¾ cup Panko Bread Crumbs
  • 3 Tbsp Onion Minced
  • 1 tsp Ginger Paste
  • 2 cloves Garlic Minced
  • ½ tsp Salt
  • ¼ tsp Pepper


  • 1 tsp Sesame Oil
  • ½ cup Red Bell Pepper Sliced
  • 1 Tbsp Rice Wine Vinegar
  • 1 tsp Orange Zest
  • cup Orange Juice
  • ¼ cup Soy Sauce
  • 2 Tbsp Brown Sugar
  • 2 Tbsp Sweet Chili Sauce
  • tsp Red Pepper Flakes
  • 2 tsp Cornstarch
  • 2 tsp Water
  • Green Onion Garnish
  • Toasted Sesame Seeds Garnish



  • Preheat oven to 350 degrees.
  • In a large bowl combine, 1 lb ground chicken, 1 egg, ¾ cup Panko bread crumbs, 3 Tbsp minced onion, 1 tsp ginger paste, 2 cloves minced garlic, ½ tsp salt, and ¼ 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.


  • In a medium size skillet, heat 1 tsp sesame oil. Add ½ cup sliced red bell pepper and cook until the peppers begin to soften.
  • Add 1 Tbsp rice wine vinegar, ⅓ cup orange juice, ¼ cup soy sauce, 2 Tbsp brown sugar, 2 Tbsp Sweet Chili Sauce, and ⅛ 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.


  1. 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.
  2. Use fresh squeezed orange juice.  You’ll find it has much more flavor and less calories and sugar.
  3. These meatballs make a wonderful appetizer.  Serve the extra sauce on the side for dipping.
  4. Store leftover meatballs in an airtight container for up to four days. 
  5. Keep this recipe low carb by serving with a helping of vegetables instead of rice.  My favorite is broccoli!
  6. Store leftover meatballs for up to four days in the refrigerator.
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Serving: 4Meatballs