Baked Orange Chicken Meatballs are a scrumptious blend of texture and flavor that will surely elevate your dinner table. Imagine tender, juicy meatballs infused with zesty orange and fragrant ginger, paired perfectly with a savory citrus sauce. These meatballs pack an irresistible punch, making them a standout dish whether you’re cooking for family or hosting a gathering. They serve as a delightful twist on the classic orange chicken, offering a unique homemade touch that you won’t find in takeout.

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 remember the first time I made Baked Orange Chicken Meatballs. It was a bustling weeknight, and I craved something both quick and delicious. As soon as these meatballs came out of the oven, the whole house was filled with an enticing aroma, drawing everyone to the kitchen. Not only are these meatballs a breeze to make, but they also provide that comforting, lively taste that feels like a warm hug. I can’t wait for you to give them a try!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 35 minutes, making them perfect for your busy weeknights.
Irresistible Flavor: The combination of ground chicken and zesty orange brings a mouthwatering experience.
Eye-Catching Appeal: Juicy meatballs coated in a glossy orange glaze will impress your guests.
Flexible Serving: Perfect as an appetizer, main course, or even a tasty snack.
Diet-Friendly Options: Made with lean ground chicken, it can easily be adapted for low-carb diets.

Ingredients You’ll Need

1/4 cup milk: This helps keep the meatballs moist. You can use any milk you have on hand, or for a dairy-free option, almond milk works well.
1/4 cup panko breadcrumbs: These add a delightful crunch. If you’re out, you can use regular breadcrumbs or finely crushed crackers.
1 1/2 lbs ground chicken: Lean ground chicken is perfect for a healthier option. You could substitute it with ground turkey if preferred.
2 cloves garlic, minced: Fresh garlic gives depth and a wonderful aroma; pre-chopped garlic can be a time-saver if you’re in a hurry.
2 teaspoons minced fresh ginger: Fresh ginger adds a warm spice; ground ginger could work in a pinch but won’t have the same intensity.
2 tablespoons minced scallions: These add a fresh, mild onion flavor. You can also try shallots if you don’t have scallions.
2 tablespoons low sodium soy sauce: This brings umami to the meatballs. If you want a gluten-free option, coconut aminos can substitute nicely.
1/4 teaspoon salt: Just enough to enhance flavors without overwhelming them.
1/4 teaspoon black pepper: Freshly ground black pepper improves taste; you can adjust this to your preference.
1 1/2 teaspoons sesame oil: This oil contributes a nutty flavor. Walnut oil can be a flavorful alternative.
1 1/2 teaspoons olive oil: Added for moisture. Any vegetable oil can be substituted if you prefer.
2 cloves garlic, minced (for sauce): Extra garlic in the sauce intensifies flavor. You could increase the amount if you’re a garlic lover!
1 teaspoon minced fresh ginger (for sauce): A little ginger in the sauce brightens the overall taste.
1 1/2 teaspoons crushed red pepper flakes: Adjust for your desired spice level; you can leave it out if you prefer milder flavors.
3/4 cup orange marmalade: This provides sweetness and a citrusy kick. If you don’t have marmalade, orange jam can work too.
1/4 cup hoisin sauce: This adds sweetness and depth; oyster sauce can be a substitute if you’re in a bind.

How to Make Orange Chicken Meatballs

Preheat the Oven: Preheat your oven to 500ºF. This high heat will give your meatballs a beautifully crispy exterior. Spray a mini-muffin pan or baking dish with cooking spray to ensure the meatballs don’t stick.

Soak Breadcrumbs: In a small bowl, stir together the 1/4 cup milk and 1/4 cup panko breadcrumbs. Let the mixture sit for about 5 minutes; this will keep your meatballs tender and moist.

Mix the Meatball Mixture: In a large bowl, combine 1 1/2 lbs ground chicken, 2 minced cloves of garlic, 2 teaspoons minced fresh ginger, 2 tablespoons minced scallions, 2 tablespoons low sodium soy sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Add in the soaked breadcrumbs and mix thoroughly using your hands. This is where the magic begins!

Shape and Bake Meatballs: Using 2 to 3 tablespoons of the mixture, shape meatballs and place them into the prepared pan. Bake for 12 to 15 minutes, until the meatballs are fully cooked, and registers 165ºF internally. You’ll know they’re ready when they are lightly golden brown around the edges.

Prepare the Sauce: While the meatballs bake, add 1 1/2 teaspoons sesame oil and 1 1/2 teaspoons olive oil to a small saucepot over medium-low heat. Add 2 cloves of minced garlic and 1 teaspoon minced fresh ginger, cooking while stirring for about 2 minutes, until golden brown and fragrant.

Make the Glaze: Stir in 1 1/2 teaspoons crushed red pepper flakes, 3/4 cup orange marmalade, and 1/4 cup hoisin sauce. Continue cooking for about 5 minutes, stirring occasionally until the sauce thickens slightly. The aroma will be heavenly!

Coat the Meatballs: Once the meatballs are done, remove them from the oven and transfer them to a large bowl. Pour the warm sauce over the meatballs and gently toss to coat every single one. Serve immediately and enjoy the burst of flavors!

Storing & Reheating

You can store any leftovers in an airtight container at room temperature for a few hours or in the refrigerator for up to 3 days. For the best results, reheat the meatballs in the oven at 350ºF for about 10-15 minutes or until heated through. If freezing, place the meatballs in a single layer on a parchment-lined baking sheet until solid, then transfer them to a freezer-safe bag for up to 3 months. Just note that freezing may affect their texture slightly. Refresh them in the oven to help regain that lovely warmth.

Chef’s Helpful Tips

Avoid compacting the meat too much while mixing; this ensures tender meatballs.
Room temperature ingredients blend better, particularly the milk and chicken.
Keep your meatball size consistent for even cooking.
Using a mini-muffin pan helps maintain perfect ball shape and allows for easy removal.
Experiment with your favorite herbs and spices; cilantro or even basil can add a lovely twist.
If you’re short on time, you can prepare the meatballs ahead of time and refrigerate them until you’re ready to bake.

These Baked Orange Chicken Meatballs are not just a meal; they’re an experience! The perfect combination of flavors and textures will leave everyone at your table feeling satisfied and excited for more. Don’t hesitate to play around with the flavors and ingredients. Cooking should be fun! I hope you savor these meatballs as much as my family and I do.

Recipe FAQs

Can I use different types of meat?

Absolutely! While this recipe is designed for ground chicken, ground turkey or pork can work wonderfully too. Just keep in mind that different meats might alter the flavor and texture slightly.

Can I make these meatballs ahead of time?

Yes! You can prepare the meat mixture and shape the meatballs a day in advance. Just store them covered in the refrigerator until you’re ready to bake. This is a great time-saver for busy weeks!

How do I store the leftovers?

Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. You can also freeze them! Just ensure they are fully cooled before placing them in freezer-safe bags.

Can I adjust the spice level?

Absolutely! If you prefer a milder version, reduce or omit the crushed red pepper flakes in the sauce. Alternatively, if you love the heat, feel free to add more for an extra kick!