Takeout who? These Orange Chicken Meatballs will beat any takeout order any day of the week. Orange chicken meatballs are a fun twist on classic meatballs. These flavorful orange chicken balls are bursting with orange flavor and Asian seasonings. This recipe is perfect for a quick weeknight dinner, or even as a party appetizer.
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They're super easy to make and you can even customize them to your liking. The whole process is simple, make the meatballs, the orange sauce for the meatballs, brown the chicken meatballs, add the sauce, and finish cooking in the oven. Simple and so delicious!
This was inspired by my Asian Turkey Meatballs on this site and pairs well with this Cauliflower Fried Rice and Garlic Braised Kale.
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Why you will love Orange Chicken Balls
- Delicious Flavor: The combination of orange zest, ginger, garlic, and other seasonings creates a unique and delicious flavor that your readers will love. The sweet and tangy taste of the sauce is a perfect complement to the savory chicken meatballs.
- Easy to Make: This recipe is easy to make and doesn't require any special kitchen equipment. With just a few basic ingredients and a little bit of prep work, your readers can have a delicious meal on the table in no time.
- Customizable: Whether your readers are looking for a gluten-free or low-carb option, this recipe can be easily adapted to meet their dietary needs. Plus, the recipe includes several variations and substitutions that allow readers to customize the dish to their liking.
- Fun Twist on Classic Dish: Orange chicken meatballs put a fun twist on classic meatballs. Your readers will love the unique flavor and texture of this dish, which is sure to impress their family and friends.
- Versatile: These orange chicken meatballs are versatile and can be served in a variety of ways. They make a great main dish, but can also be served as a party appetizer or as part of a meal prep plan.
What you need for Chicken Meatballs
- Ground chicken
- Panko breadcrumbs
- Egg
- Green onions
- Garlic
- Ginger
- Salt and Pepper
- Grapeseed oil for pan frying
- Oranges
- Cornstarch
- Kecap manis (sweet dark soy sauce)
- Sesame oil
- Honey
- Optional: Chili crunch for heat and flavor (highly recommended)
See recipe card for quantities.
Substitutions
- Orange Juice: If you don't have orange juice substitute 3 tablespoon of orange marmalade plus 2 tablespoon of apple cider vinegar.
- Ground chicken: You can use ground turkey or pork as a substitute.
- Panko breadcrumbs: Use almond flour or gluten-free breadcrumbs for a gluten-free option.
- Kecap manis: Substitute with regular soy sauce and add an extra tablespoon of honey for sweetness.
- Grapeseed oil: Use vegetable oil, avocado oil or coconut oil as a substitute.
- Honey: use whichever sweetener you have. Maple syrup, sugar or agave syrup.
- Cornstarch: substitute with potato starch.
How to make Orange Chicken Meatballs
Combine the orange chicken meatballs
Roll them into balls
Combine the sauce ingredients
Brown the orange chicken balls
Add garlic and orange sauce for the meatballs
Place into oven at 375 Fahrenheit
- Preheat the oven to 375 degrees.
- MEATBALLS: Mince the garlic, Separate the white part and green part of the green onions. Mince the white part.
- In a bowl, add the ground chicken, minced garlic, minced white part of the green onion, grated ginger, orange zest, salt and pepper, panko breadcrumbs, and an egg.
- Mix well. Use an ice cream scoop to form equal size meatballs. Set aside.
- SAUCE: Make the cornstarch slurry. In a large bowl, mix the water and cornstarch and make sure there are no lumps. Add the rest of the sauce ingredients orange juice, sweet dark soy sauce, sesame oil, honey and a pinch of salt and pepper into the same bowl. Mix well and set aside.
- In an oven safe skillet or a cast iron pan, medium heat, add 2 tablespoon of grapeseed oil.
- In batches, sear each side of the chicken meatballs.
- When all the meatballs are browned on each side, use a paper towel to get rid of excess oil. Leave 1 tablespoon of oil in the pan.
- Add the 2 smashed garlic cloves and the white part of the green onions and saute until fragrant.
- Add back the chicken meatballs and the sauce. Bring it to a boil. Once it starts to boil, turn off the heat and finish cooking in the oven for 10 minutes at 375 degrees. The sauce should be thick and glossy.
- Serve and enjoy!
Variations
- Kid-friendly: Skip the ginger and green onion, and add some grated carrot for added sweetness and nutrition. Serve with some rice for a complete meal.
- Gluten-free: Use gluten-free breadcrumbs or almond flour for the meatballs, and substitute with tamari or coconut aminos for the soy sauce.
- Low carb: Substitute breadcrumbs with almond flour and serve with a side of cauliflower rice instead of regular rice.
To make these orange chicken balls even more fun, try baking them instead of frying them. Preheat the oven to 400 degrees and place the meatballs on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until cooked through. Heat the saue up until it thickens in a saucepan and pour it all over the meatballs.
Equipment
- Oven-proof large skillet or cast iron pan
- Knife
- Cutting board
- Bowl
3 Top Tips for Success
Here are three top tips for success when making these orange chicken meatballs:
- Don't Overmix: When mixing the ingredients for the chicken meatballs, be careful not to overmix the mixture. Overmixing can result in tough and dry meatballs. Mix the ingredients just until everything is combined and then stop.
- Use a Meat Thermometer: To ensure that the chicken meatballs are fully cooked, use a meat thermometer to check the internal temperature. The internal temperature should reach at least 165 degrees F.
- Let the Meatballs Rest: After the meatballs have finished cooking, allow them to rest for a few minutes before serving. This will allow the juices to redistribute, resulting in more tender and flavorful meatballs.
How to Store and Reheat Orange Chicken Balls
STORE:
To store the orange chicken meatballs, place them in an airtight container and store them in the refrigerator for up to 4 days. To freeze them, place them in a freezer-safe container or plastic bag and store them in the freezer for up to 3 months.
REHEAT:
To reheat the meatballs, there are a few options. The first option is to reheat them in the microwave. Simply place the meatballs in a microwave-safe dish and heat them on high for 1-2 minutes, or until they are heated through.
Another option is to reheat them in the oven. Preheat the oven to 350 degrees F and place the meatballs on a baking sheet. Bake for 10-15 minutes, or until they are heated through.
Finally, you can also reheat the meatballs on the stovetop. Place them in a skillet with a little bit of water or chicken broth and heat them over medium heat until they are heated through.
Easy Orange Chicken Meatballs - FAQ
The orange sauce in orange chicken is typically made of orange juice, sugar, vinegar, soy sauce, and cornstarch slurry to thicken. Some variations may include additional ingredients like garlic, ginger, or chili flakes for added flavor.
To keep chicken meatballs from falling apart, use a binder like egg or breadcrumbs in the mixture. Don't overmix the ingredients and be gentle when forming the meatballs. Pan-fry them until they are browned on each side before finishing cooking in the oven.
The secret to great meatballs is using a combination of ground meat, breadcrumbs, or another binder, and seasonings. Be careful not to overmix the ingredients and handle the mixture gently. Sear the meatballs on the stovetop before finishing them in the oven or adding them to a sauce.
If you don't have orange juice or want to try something different, you can use other citrus juices such as lemon, lime, or grapefruit juice. You can also use fruit preserves, orange marmalade, or a combination of apple cider vinegar and sugar to create a tangy and sweet sauce similar to orange chicken.
Related
Looking for other chicken recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Orange Chicken Meatball:
Easy Orange Chicken Meatballs Recipe
Takeout who? These Orange Chicken Meatballs will beat any takeout order any day of the week. Orange chicken meatballs are a fun twist on classic meatballs. These flavorful orange chicken balls are bursting with orange flavor and Asian seasonings. This recipe is perfect for a quick weeknight dinner, or even as a party appetizer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 meatballs
- Category: mains
- Method: pan fry
- Cuisine: asian
Ingredients
Meatballs
1 lb ground chicken
½ cup of panko breadcrumbs
1 egg
2 stalks of green onions (white and green part separated)
2 cloves of garlic, finely minced
2 tablespoon of orange juice - just to keep the meatballs moist* (see note below)
2 teaspoon of grated ginger
Zest of 2 medium oranges (about 1 tablespoon of zest)
1 teaspoon salt and black pepper
Pan Frying
2 tablespoon of grapeseed oil
2 cloves of smashed garlic
Sauce
Cornstarch slurry (3 tablespoon of water, 1 tablespoon of cornstarch)
Juice of 2 medium oranges (about ½ cup)
3 tablespoon of kecap manis (sweet dark soy sauce)**
1 tablespoon sesame oil
1 tablespoon of honey
Pinch of salt and pepper
Optional: chili crunch or chili oil
Garnish
Green part of the green onion
Instructions
- Preheat the oven to 375 degrees.
- MEATBALLS: Mince the garlic, Separate the white part and green part of the green onions. Mince the white part.
- In a bowl, add the ground chicken, minced garlic, minced white part of the green onion, grated ginger, orange zest, salt and pepper, panko breadcrumbs and an egg.
- Mix well. Use an ice cream scoop to form equal size meatballs. Set aside.
- SAUCE: Make the cornstarch slurry. In a large bowl, mix the water and cornstarch and make sure there are no lumps. Add the rest of the sauce ingredients orange juice, sweet dark soy sauce, sesame oil, honey and a pinch of salt and pepper into the same bowl. Mix well and set aside. Optional: add chili oil or chii crunch for added flavor and heat.
- PAN FRY: In an oven safe skillet or a cast iron pan, medium heat, add 2 tablespoon of grapeseed oil.
- In batches, sear each side of the chicken meatballs.
- When all the meatballs are browned on each side, use a paper towel to get rid of excess oil. Leave 1 tablespoon of oil in the pan.
- Add the 2 smashed garlic cloves and white part of the green onions and saute until fragrant.
- Add back the chicken meatballs and the sauce. Bring it to a boil. Once it starts to boil, turn off the heat and finish cooking in the oven for 10 minutes at 375 degrees. The sauce should be thick and glossy.
- Garnish with green onions. Serve and enjoy!
Notes
*add 2 tablespoon of the orange juice from the ½ cup of juice from the sauce. This helps keeps the meatballs moist. No one wants a dry ball.
Elyn Frances says
My kids enjoyed this type of meatball dish😁
Clara says
Kids approved haha
Karie says
Amazing dish! Served it up with sticky rice!
Can you use orange juice instead of fresh or would that be too sweet?
Carmen Spillette says
Fresh orange juice is best but use whatever you have on hand. I am so happy you enjoyed it!
Bobby K says
Obsessed with this dish, made it 3 times and I can't get enough!! Try this and you won't be disappointed
Carmen says
That is so good to hear
Junne S says
This was so easy to make and I really enjoyed it. I'm a huge fan of orange chicken and this did not disappoint.
Carmen says
That is so good to hear
Debbie Chan says
So good, so easy!!!! Thank you so much for this recipe, the whole family loved it. ♥️
Carmen says
Thanks Debbie!
Sofia Hughes says
This recipe blew my mind!!!! Love Orange Chicken and this makes it so easy and healthy. Made it for a large group and everyone (including all the kids) loved it!!!! Thanks Carmen!!!!!!
Carmen says
Thank you so much!