Orange chicken meatballs

5 from 43 votes

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.

Prep Time30

Total Time38

Course: Appetizer, lunch, Side Dish

Cuisine: American

Keyword: chicken meatballs, dairy free meatballs, gluten free meatballs

Servings: serving

Calories: 171kcal

Author: Nicole Kendrick

Ingredients

1 pound Springer Mountain Farms chicken ground
1 tablespoon olive oil coat tray
2 tablespoon arrowroot starch
1 tablespoon soy sauce gluten free (or coconut aminos)
1 teaspoon garlic minced
⅛ teaspoon dry ginger
⅛ teaspoon salt
⅛ teaspoon pepper
¼ cup panko gluten free
1 egg

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.

Video

Notes

Nutrition:

Nutrition information is automatically calculated and should only be used as an approximation. The owner of this site is not responsible for nutrition facts.

Nutrition