Baked Orange Chicken Meatballs are a delightful fusion of tangy sweetness and comforting flavors, perfect for any occasion. These meatballs are tender, juicy, and baked to perfection. Unlike traditional fried versions, this recipe keeps everything light and healthy, while still packing a flavorful punch. The sweet and savory orange glaze adds an irresistible finish, making them a crowd-pleaser. Whether served up as an appetizer or a main course, these meatballs are destined to impress family and friends.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Orange Chicken Meatballs
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Orange Chicken Meatballs

I still remember the first time I made orange chicken meatballs for my friends during a casual get-together. Their skeptical faces turned into smiles as they tasted these delightful bites. Everyone kept raving about how easy they were to prepare and how delicious they tasted—definitely better than what you’d find in a restaurant! I can’t wait for you to experience the joy of making these baked orange chicken meatballs—they’re not just a meal; they’re an experience waiting to happen.

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep and 25 minutes of cook time, you’ll have a delicious dish ready in under an hour.
Irresistible Flavor: Each bite is a heavenly blend of orange marmalade and soy sauce that makes your taste buds sing.
Eye-Catching Appeal: Their bite-sized form and glossy glaze make these meatballs irresistibly inviting.
Flexible Serving: Perfect for party platters, casual dinners, or even as a tasty snack while binge-watching your favorite series.
Diet-Friendly Options: Ground chicken is lighter than beef or pork, and you can easily adapt this recipe for gluten-free diners by choosing gluten-free breadcrumbs and soy sauce.

Ingredients You’ll Need

1/4 cup milk: Helps keep the meatballs moist. You can substitute with almond milk for a dairy-free option.
1/4 cup panko breadcrumbs: These breadcrumbs give the meatballs a delightful crunch; regular breadcrumbs can be used in a pinch, though panko offers a better texture.
1 1/2 lbs ground chicken: This is the star of the dish—choose lean ground chicken for the best texture. Alternative options include ground turkey or pork.
2 cloves garlic, minced: Fresh garlic adds depth to the flavor profile—be sure to use fresh for the best results.
2 teaspoons minced fresh ginger: Ginger contributes a warming spice that complements the sweetness of the orange; ground ginger can work, but fresh is preferred for flavor.
2 tablespoons minced scallions: These add a mild onion flavor and vibrant color; avoid substituting with regular onions, as they may overpower the dish.
2 tablespoons low sodium soy sauce: This provides a savory balance to the sweetness; tamari can be used for a gluten-free variation.
1/4 teaspoon salt: A small amount enhances all the other flavors.
1/4 teaspoon black pepper: Freshly ground is best for a little extra heat.
1 1/2 teaspoons sesame oil: Adds a rich, nutty flavor; you can use olive oil if you don’t have sesame oil.
1 1/2 teaspoons olive oil: Helps to cook the garlic and ginger for the sauce.
2 cloves garlic, minced: Used again for the sauce to boost flavor.
1 teaspoon minced fresh ginger: Add another layer of warmth to the sauce.
1 1/2 teaspoons crushed red pepper flakes: Adjust to your spice preference; you can omit it for a milder flavor.
3/4 cup orange marmalade: The star of the sauce—choose a quality marmalade for vibrant flavor.
1/4 cup hoisin sauce: This adds a sweet, tangy dimension; feel free to make your own at home if desired.

How to Make Orange Chicken Meatballs

Preheat the Oven: Start by preheating your oven to 500ºF. This high temperature will help achieve that golden, crispy exterior. While you’re at it, spray a mini-muffin pan or a baking dish with cooking spray to prevent sticking.

Combine Milk and Panko: In a small bowl, stir together the 1/4 cup milk and 1/4 cup panko breadcrumbs. Let the mixture sit for about 5 minutes to allow the breadcrumbs to absorb the liquid. This step is crucial for keeping your meatballs moist.

Mix the Meatball Ingredients: In a large bowl, combine the 1 1/2 lbs ground chicken, 2 cloves minced garlic, 2 teaspoons minced fresh ginger, 2 tablespoons minced scallions, 2 tablespoons low sodium soy sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Don’t forget the soaked breadcrumbs! Use your hands to thoroughly mix everything together, ensuring no dry pockets remain.

Shape the Meatballs: Take about 2 to 3 tablespoons of the mixture and roll them into balls. Place the shaped meatballs in your prepared baking pan, treating them gently to maintain their shape.

Bake the Meatballs: Pop the baking dish into the preheated oven and bake for 12 to 15 minutes until the meatballs are fully cooked. They should be golden brown and firm to the touch—nothing is worse than undercooked chicken!

Prepare the Sauce: While the meatballs bake, add 1 1/2 teaspoons sesame oil and 1 1/2 teaspoons olive oil to a small saucepot over medium-low heat. Toss in the 2 cloves minced garlic and 1 teaspoon minced fresh ginger. Stir them for about 2 minutes until they’re fragrant and golden brown.

Add Flavor to the Sauce: Sprinkle in 1 1/2 teaspoons crushed red pepper flakes, along with 3/4 cup orange marmalade and 1/4 cup hoisin sauce. Allow this mixture to cook for an additional 5 minutes, stirring occasionally, until the sauce thickens slightly.

Coat the Meatballs: Once the meatballs are out of the oven, transfer them to a large bowl. Pour the sauce over the top and gently toss to coat each meatball evenly with the delicious glaze. Serve them immediately to enjoy that fresh, warm flavor.

Storing & Reheating

You can store any leftovers at room temperature for about an hour before transferring them to the fridge in an airtight container. Properly refrigerated, these orange chicken meatballs will stay tasty for up to 3 days. If you want to save them for later, they freeze beautifully for up to 3 months. Just place them in a freezer bag or container, making sure to label them. When you’re ready to enjoy, simply thaw and reheat in the oven at 350ºF for about 15 minutes or until warmed through. Just know that the texture may change slightly, so a little extra sauce can refresh them nicely.

Chef’s Helpful Tips

Ensure the ground chicken is well mixed but don’t overwork the meat to keep those meatballs tender.
For a fun twist, add some finely chopped vegetables like carrots or bell peppers to the meat mixture for extra nutrition.
If your meatballs seem a little too moist, a tablespoon of extra panko breadcrumbs can help to bind everything together.
Mixing in some fresh herbs like cilantro or basil can elevate the flavors even more—experiment and find what you love!
These meatballs can also be kept warm in a slow cooker on low if you’re serving a crowd and want to keep them saucy.

These orange chicken meatballs are not just simple to make; they are bursting with incredible flavor that you and your loved ones will adore. Once you get the hang of it, feel free to tweak the recipe to your preference—this dish is all about making it your own. I encourage you to experiment and find your perfect balance!

Recipe FAQs

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey is a great alternative to ground chicken and will result in a slightly different flavor but still keep the dish delicious. Just ensure it’s well-seasoned.

How can I make these meatballs gluten-free?

To create a gluten-free version, simply switch out the panko breadcrumbs for gluten-free breadcrumbs and use tamari instead of soy sauce. These small changes maintain all the flavor while accommodating dietary needs.

Can I prepare the meatballs ahead of time?

Certainly! You can make the meatball mixture ahead of time, shape them, and then store them in the refrigerator for up to 24 hours before baking. If you want to freeze them, shape the meatballs, place them on a baking sheet to freeze, then transfer to a bag once frozen solid.

What can I serve with orange chicken meatballs?

These meatballs pair beautifully with a variety of sides. Serve them over rice or quinoa, alongside steamed veggies, or even in lettuce wraps for a fresh touch. They’re versatile enough for any meal!

More Main Dishes Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Orange Chicken Meatballs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Anna
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 24 meatballs 1x
Category: Main Dishes
Method: Baked
Cuisine: Asian Fusion

Print Recipe

Description

These Orange Chicken Meatballs are a flavorful delight featuring tender ground chicken mixed with fresh ingredients, baked to perfection, and coated in a sweet orange sauce. Ideal for a quick dinner that’s both satisfying and simple to prepare!

Ingredients

Scale

1/4 cup milk
1/4 cup panko breadcrumbs
1 1/2 lbs ground chicken
2 cloves garlic, minced
2 teaspoons minced fresh ginger
2 tablespoons minced scallions
2 tablespoons low sodium soy sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 teaspoons sesame oil
1 1/2 teaspoons olive oil
1 teaspoon minced fresh ginger
1 1/2 teaspoons crushed red pepper flakes
3/4 cup orange marmalade
1/4 cup hoisin sauce

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 500ºF and prepare a mini-muffin pan or baking dish with cooking spray.
Combine milk and panko breadcrumbs in a small bowl and let sit for 5 minutes.
In a large bowl, mix ground chicken, garlic, ginger, scallions, soy sauce, salt, pepper, and soaked breadcrumbs until well combined. Shape into meatballs using 2 to 3 tablespoons of the mixture for each meatball.
Arrange the meatballs in the prepared pan and bake for 12 to 15 minutes until fully cooked. Meanwhile, prepare the sauce.

Notes

You can substitute ground turkey for ground chicken if preferred.
Feel free to adjust the amount of crushed red pepper flakes to control the spice level.