Baked Orange Chicken Meatballs
Delicious and healthy baked orange chicken meatballs infused with ginger and garlic, coated in a sticky-sweet orange glaze, perfect for busy weeknights and meal prep.
Ingredients
Meatball Ingredients
- 1 lb Ground chicken The protein base, lean and full of flavor.
- 1/2 cup Panko breadcrumbs Keeps the meatballs tender and adds a delightful crunch.
- 2 cloves Garlic, minced Aromatic and adds depth to the flavor.
- 1 tbsp Fresh ginger, minced Gives a warming spice that complements the orange well.
- 2 tbsp Scallions, chopped Adds a fresh, mild onion flavor.
- 2 tbsp Low sodium soy sauce Brings saltiness and umami without the excess sodium.
- Salt and pepper to taste Salt and pepper Used to season the mixture.
Glaze Ingredients
- 1/2 cup Orange marmalade Creates a sticky, sweet glaze that defines the dish.
- 2 tbsp Hoisin sauce Incorporates sweetness and thickness for the glaze.
- 1 tbsp Sesame oil Adds richness and a touch of nutty flavor.
- 1/4 tsp Red pepper flakes Offers a gentle heat to balance the sweetness.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine ground chicken, Panko breadcrumbs, minced garlic, minced ginger, scallions, soy sauce, salt, and pepper. Mix until incorporated.
- Use your hands to form the mixture into evenly sized meatballs, about one inch in diameter.
- Place the meatballs on a parchment-lined baking sheet, giving them space to breathe.
Cooking
- Bake the meatballs in the preheated oven for 25 minutes, or until they are golden brown and cooked through.
- In a medium saucepan, combine orange marmalade, hoisin sauce, sesame oil, and crushed red pepper flakes over medium heat.
- Once the marmalade has melted and the sauce is well combined, reduce heat to low.
- Remove the meatballs from the oven and immediately coat them in the orange glaze.
Serving
- Transfer glazed meatballs to a serving bowl or platter.
- Garnish with more chopped scallions if desired.
- Serve warm alongside steamed rice or mixed veggies for a well-rounded meal!
Notes
Use wet hands to prevent the chicken mixture from sticking while forming meatballs. Store leftovers in an airtight container in the refrigerator for up to 3 days. These meatballs freeze well; store in a tight container for up to 3 months.