ORANGE CHICKEN MEATBALLS

Everyone will love these sweet, zesty, orange chicken meatballs. Not only are they toddler (and husband) approved, but they’re a breeze to make and taste just like takeout!

4.5 from 2 reviews

ORANGE CHICKEN MEATBALLS

 

INGREDIENTS

• For the meatballs
• ¼ c. milk
• ½ c. panko breadcrumbs
• 
1½ lb. ground chicken
• 1 egg, lightly beaten
• 3 cloves garlic, minced
• 
2 tbsp. green onion, minced
• 2 tbsp. low-sodium soy sauce
• ¼ tsp. ground ginger
• 
1/4 tsp. salt
• 
1/4 tsp. black pepper
• 
  
• For the sauce:
• 1 c. low-sodium chicken broth
• ½ c. freshly squeezed orange juice
• 1 tbsp. freshly grated orange zest
• ½ c. granulated sugar or honey
• ⅓ c. white or rice vinegar
• ¼ c. low-sodium soy sauce
• 3 cloves garlic, minced
• ¼ tsp. ground ginger
• ¼ tsp. black pepper
• 1 tsp. red pepper flakes
• 1 tbsp. cold water
• 1 tbsp. cornstarch

DIRECTIONS

1. Preheat oven to 450 degrees. Line a standard size baking sheet with parchment paper or a baking mat, set aside.
2. In a large mixing bowl, combine the milk and panko breadcrumbs. Allow to soak for 5 minutes. Add the chicken, egg, garlic, green onion, soy sauce, ginger, salt and pepper. Using your hands, mix together just until combined (overworking it will cause the meatballs to be dense).
3. Shape into meatballs and place onto the prepared baking sheet. Place in the oven and bake for about 15 minutes or until cooked throughout (internal temperature of 165).
4. Meanwhile, in a small saucepan set over medium-low heat, combine the chicken broth, orange juice, orange zest, sugar or honey, vinegar, soy sauce, garlic, ginger, black pepper and red pepper flakes. Bring the mixture to a low simmer. In a small bowl whisk together the cold water and cornstarch, add to the saucepan. Whisk until combined, continue cooking for 5 minutes or until the sauce thickens (I usually let mine go for about 8 minutes).
5. Place the meatballs in a large bowl and cover with sauce. Toss to coat, serve hot.

NOTES

-You can also use ground pork for these too!