Orange Chicken Meatballs
I’ll never say no to a meatball recipe, and I’ve definitely never come across one that I did not absolutely love. Over the years I’ve shared quite a few on this blog that have gone over well. These Tikka Masala Meatballs are still a fan favorite through and through, and I still dream about Enchilada Meatballs constantly. If you’re a fan of stroganoff, these Stroganoff Meatballs are the way to go! I know that some of us might be watching what we’re eating in this new year and so I wanted to offer up these Orange Chicken Meatballs to you. They’re healthier than the classic dish, without all the frying, but still pack all of the flavor we know and love. Serve with brown rice and sautéed snow peas for a quick and easy weeknight meal that you don’t have to feel guilty about!
I hope you’ll give these meatballs a try soon because it’s one of my new favorite healthy recipes for the new year. And while the sauce still have a bit of sugar, the dish itself is still pretty healthy compared to classic breaded and fried orange chicken. Let me know what you think below!
Orange Chicken Meatballs
Equipment
- Mixing bowl
- Baking sheet
- Whisk
- Skillet
Ingredients
Meatballs:
- 2 pounds ground chicken
- 1 cup Panko bread crumbs
- 1/3 cup thinly sliced scallions plus more for garnish
- 3 tablespoons fresh grated ginger
- 3 garlic cloves grated
- 1 large egg
- 2 teaspoons toasted sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon Sriracha
- 1/4 teaspoon Kosher salt
Sauce:
- 3 tablespoons soy sauce
- ¾ cup fresh-squeezed orange juice from about 4 medium oranges
- ½ cup light brown sugar
- 1 tablespoon vegetable or canola oil
- 2 tablespoons fresh grated ginger
- 4 garlic cloves grated
- 4 red Thai chiles or dried arbol chiles
- ½ cup sliced green onion
- 2 tablespoons rice wine vinegar
- 6 1- inch orange peels (from the oranges before juicing)
- ½ cup water
- 2 tablespoons cornstarch
- Cooked rice and sautéed snow peas for serving
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil and grease lightly with cooking spray; set aside.
- In a very large bowl, combine the chicken, bread crumbs, scallions, ginger, garlic, egg, sesame oil, soy sauce, Sriracha, and salt until evenly incorporated. Form the mixture into 1 1/2 -inch balls and arrange on the prepared baking sheet. Bake until golden brown and cooked through, about 13 to 15 minutes, flipping over halfway through baking. Remove from the oven and set aside.
- To make the sauce, in a medium bowl, whisk together the soy sauce, orange juice, and brown sugar. Set a large skillet, with high sides, over medium-high heat with 1 tablespoon oil. Once hot, add in the ginger, garlic, and chiles. Cook for about 1 to 2 minutes, until fragrant. Stir in the rice wine vinegar, the orange juice mixture and the orange peels. In a separate bowl, stir together the water and cornstarch until smooth. Whisk the cornstarch water into the orange sauce, and cook until the sauce has thickened, about 5 to 8 minutes.
- Add the cooked meatballs to the sauce and gently toss until evenly combined. Cook for about a minute or so to warm the meatballs through. Serve over brown rice and sautéed snow peas and garnish with sliced scallions. Enjoy!
