Orange chicken meatballs are a delicious and unique twist on the classic Chinese takeout dish. These meatballs are made with ground chicken, mixed with a blend of flavorful spices and seasonings, and baked to perfection. The real star of this dish is the tangy and sweet orange sauce, which adds a burst of flavor that will have you craving more.
These meatballs are perfect for serving as an appetizer at a party, or as a main course for a weeknight dinner. They're also a great option for meal prepping, as they can be made in advance and stored in the fridge or freezer for a quick and easy meal. Whether you're a fan of traditional orange chicken or looking for a new way to enjoy meatballs, orange chicken meatballs are a must-try recipe that you won't regret.
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Ingredients
- Springer Mountain Farms ground chicken
- Olive oil
- Arrowroot starch
- Gluten free soy sauce
- Garlic
- Ginger
- Salt
- Pepper
- Gluten Free panko
- Egg
- Sauce:
- Sesame oil
- Juice of an Orange
- Sweet chili sauce
- Gluten free soy sauce
- Ginger
- Orange marmalade
- Hoisin sauce (gluten free)
- Rice wine vinegar
- Corn starch slurry:
- Corn starch
- Cold water
Instructions
- Light brush olive oil on baking tray with pastry brush.
- Preheat oven to 400. In a large mixing bowl, combine ground chicken with all meatball ingredients. Mix until fully combined. I like to use gloves coated with olive oil to keep the meatballs from sticking to my hands, but you can easily use your hands. Using a 1 inch cookie scoop, scoop meatball batter into your hands and roll into a ball.
- Place meatballs at least ½ an inch apart on baking tray. Bake meatballs in oven for 8-9 minutes until they reach an internal temperature of 165 degrees.
- Remove from oven and prepare to combine with sauce. Sauce should be done cooking while meatballs are in the oven.
- While meatballs are cooking, prepare your sauce. In a small sauce pan or wok, on medium heat combine all sauce ingredients and stir well.
- In a very small bowl, combine your water and cornstarch. Mix well to create a slurry. Once the sauce mixture begins to lightly boil, reduce heat to low.
- Add in your cornstarch slurry. Stir well while sauce begins to thicken.
- Remove from heat. Combine meatballs and sauce together. Stir well.
- Place meatballs one by one on appetizer pick or serve over rice if not using as an appetizer.
How to store the Chicken meatballs
To store meatballs, allow the meatballs cool to room temperature. Transfer the meatballs to an airtight container or a resealable plastic bag. Store the meatballs in the refrigerator for up to 4 days.
Equipment
- Sheet pan: A sheet pan is used to bake the meatballs. It's important to choose a sheet pan that is sturdy and large enough to hold all the ingredients without overcrowding.
- Mixing bowl: You'll need a mixing bowl to toss ground chicken with meatball ingredients.
- Wok: You will need a wok or a pan to combine all sauce ingredients.
FAQ
Can I use ground turkey instead of ground chicken?
Yes, you can use ground turkey instead of ground chicken in this recipe.
Can I freeze uncooked meatballs?
Yes, you can freeze uncooked meatballs. Put them on a baking sheet and place them in the freezer until solid, then transfer them to an airtight container or a resealable plastic bag.
How long do cooked chicken meatballs last in the fridge?
Cooked chicken meatballs can last in the fridge for up to 4 days.
Pro tip
Don't over mix the meat mixture when combining the ingredients. Over mixing can result in tough and dry meatballs. Mix the ingredients until they are just combined, and then shape the meat mixture into balls.
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📖 Recipe
Orange chicken meatballs
Ingredients
Sauce
- 1 ½ teaspoon sesame oil
- ½ of one orange juice only
- 2 tablespoon sweet chilli sauce
- ¼ cup soy sauce gluten free
- ⅛ teaspoon dry ginger
- 3 tablespoon orange marmalade
- 2 tablespoon hoisin sauce gluten free
- 1 tablespoon rice wine vinegar
Corn startch slurry
- 1 teaspoon corn starch
- 2 teaspoon cold water
- Appetizer picks optional
Instructions
- Light brush olive oil on baking tray with pastry brush.
- Preheat oven to 400. In a large mixing bowl, combine ground chicken with all meatball ingredients.
- Mix until fully combined. I like to use gloves coated with olive oil to keep the meatballs from sticking to my hands, but you can easily use your hands.
- Using a 1 inch cookie scoop, scoop meatball batter into your hands and roll into a ball.
- Place meatballs at least ½ an inch apart on baking tray. Bake meatballs in oven for 8-9 minutes until they reach an internal temperature of 165 degrees.
- Remove from oven and prepare to combine with sauce. Sauce should be done cooking while meatballs are in the oven.
- While meatballs are cooking, prepare your sauce. In a small sauce pan or wok, on medium heat combine all sauce ingredients and stir well.
- In a very small bowl, combine your water and cornstarch. Mix well to create a slurry.
- Once the sauce mixture begins to lightly boil, reduce heat to low. Add in your cornstarch slurry.
- Stir well while sauce begins to thicken. Remove from heat. Combine meatballs and sauce together. Stir well.
- Place meatballs one by one on appetizer pick or serve over rice if not using as an appetizer.
Emma says
What is the point of the arrowroot starch in the meatball mixture? Is it okay to leave it out? Also, do you think it would be okay to leave out the sweet chili sauce?
Nicole Kendrick says
Hello, It helps to bind the meatballs. You could leave it out or even use breadcrumbs. As for the sauce, it is a thickener, but you could use corn starch!
Emma says
Is it okay to omit the sweet chili sauce?
Nicole Kendrick says
Sure you can!
Emma says
Really good but my meatballs seemed a little wet inside. What is the purpose of the arrowroot inside? Do you think I could leave it out?
Nicole Kendrick says
Hello, the arrowroot helps them to not be wet. Depending on the type of ground meat you used, you may have needed just a tad more.
Jean says
Wow, tasted just like they make in a restaurant. This has always been one of my all time favorites when I go for takeout. Now I can make at home. Yay!
NKendrick says
Thank you so much for sharing your experience! I am so happy that you enjoyed the recipe!
Emma says
Really good but my meatballs seemed a little wet inside. What is the purpose of the cornstarch inside? Do you think I could leave it out? Also how many meatballs do you normally make with this recipe?
NKendrick says
If your meatballs were wet, it could have been the moisture within the package of ground chicken, or they weren't cooked long enough. The cornstarch is for the slurry; to thicken the orange sauce, it doesn't go in the meatball mixture. The recipe makes 18-20 meatballs.
Emma says
Sorry I meant arrowroot starch. What is the point of that in the meatballs?
swathi says
Orange chicken meatballs looks delicious great idea my kids will love this.
nancy says
i never made meatballs with orange before but your chicken meatballs was super juicy and the orange flavour was super bright and refreshing. Will make again!
NKendrick says
SO happy to hear this! Thank you for sharing!
Nora says
OMG, what a yummy recipe! I had to try them right away and they turned out perfectly! Thanks!
NKendrick says
SO happy to hear your positive feedback!
Monica says
What a fun twist on classic meatballs! I just love citrus, so finding a new way to put it to work in the kitchen always makes my day.
Stephanie says
I am on a mission to try a few new recipes each week - these sounded yummy so I had to make the recipe. These orange chicken meatballs looked inviting on the table and my picky family gobbled them up!
NKendrick says
Thank you so much for sharing your wonderful experience!
Alexandra says
Love the delicious and sticky sauce with these chicken meatballs! These are so perfect for entertaining and packed full of flavour.