Baked orange chicken meatballs are the kind of dish that not only satisfies that craving for something savory and sweet but also fills your home with an irresistible aroma. Think juicy, tender meatballs studded with fragrant ginger and scallions, coated in a luscious orange glaze. This delightful recipe has a knack for bringing everyone together, whether it’s a weeknight family dinner or a lively gathering. With the perfect blend of flavors, these meatballs take the classic orange chicken vibe and elevate it into a fun finger food that will no doubt become a favorite at your table.

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

When I first stumbled upon this recipe, I was in search of a quick, crowd-pleasing meal that wouldn’t break the bank. As it turns out, these baked orange chicken meatballs are the ultimate solution. They’re not only easy on the wallet, but they also come together in under an hour. The combination of ground chicken with zesty orange marmalade is pure culinary alchemy. You can easily whip this up to satisfy your last-minute cravings or impress your guests. I absolutely can’t wait for you to try this recipe—trust me, they won’t last long!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 35 minutes, perfect for busy weeknights.
Irresistible Flavor: Juicy meatballs wrapped in a sweet and tangy orange sauce that beckons for another bite.
Eye-Catching Appeal: The glossy finish on the meatballs makes them visually stunning for any table.
Flexible Serving: Great as an appetizer, a main dish, or even a party snack!
Diet-Friendly Options: Easily make them gluten-free by using gluten-free breadcrumbs.

Ingredients You’ll Need

1/4 cup milk: This helps keep the meatballs moist and tender. You can substitute with any non-dairy milk for a dairy-free option.
1/4 cup panko breadcrumbs: These add a lovely light crunch to the meatballs. If you don’t have panko, regular breadcrumbs can work, but the texture may be slightly different.
1 1/2 lbs ground chicken: The main ingredient; it’s lean and versatile. Feel free to use ground turkey as a substitute.
2 cloves garlic, minced: Adds aromatic depth. You can also use garlic powder in a pinch.
2 teaspoons minced fresh ginger: This provides a warm, spicy undertone. If fresh ginger isn’t available, ground ginger can be used but adjust to taste.
2 tablespoons minced scallions: Adds a mild onion flavor. Chives are a great substitute if scallions aren’t on hand.
2 tablespoons low sodium soy sauce: This balances the flavors; tamari is a fantastic gluten-free alternative.
1/4 teaspoon salt: Enhances the overall flavor of the meatballs.
1/4 teaspoon black pepper: A subtle heat that complements the sweetness.
1 1/2 teaspoons sesame oil: Brings a nutty flavor that is signature in Asian cuisine. Feel free to use canola oil if unavailable.
1 1/2 teaspoons olive oil: Adds richness and flavor to the sauce; any neutral oil works as well.
1 teaspoon minced fresh ginger: For the sauce, it doubles the aromatic flair.
1 1/2 teaspoons crushed red pepper flakes: This can be adjusted based on your heat preference.
3/4 cup orange marmalade: The star of this dish, delivering sweetness and tang. You can use homemade if you have it!
1/4 cup hoisin sauce: This adds depth and sweetness. If you’re out, barbecue sauce is a decent alternative.

How to Make Orange Chicken Meatballs

Preheat the oven: Begin by preheating your oven to 500ºF (yes, you read that right!). This high temperature will get those meatballs perfectly golden and crispy on the outside while juicy on the inside. Don’t forget to spray your mini-muffin pan or a baking dish with cooking spray to prevent sticking.

Prepare the breadcrumbs: In a small bowl, stir together the 1/4 cup milk and 1/4 cup panko breadcrumbs. Let it sit for about 5 minutes to allow the breadcrumbs to absorb the milk. This step is crucial as it helps keep the meatballs moist.

Mix the meatball ingredients: In a large bowl, combine the 1 1/2 lbs ground chicken, minced garlic, minced ginger, scallions, 2 tablespoons low sodium soy sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Then, add in the soaked breadcrumbs. Use your hands to mix until everything is well combined; don’t overmix. Shape the mixture into meatballs, approximately 2 to 3 tablespoons each.

Bake the meatballs: Once shaped, place the meatballs into the prepared pan. Bake them for 12 to 15 minutes or until they are fully cooked and reach an internal temperature of 165ºF. You’ll know they’re ready when the edges are a lovely golden brown.

Make the sauce: While the meatballs are baking, it’s time to prepare the sauce. In a small saucepot over medium-low heat, add 1 1/2 teaspoons sesame oil and 1 1/2 teaspoons olive oil. Then toss in 2 cloves of minced garlic and 1 teaspoon minced fresh ginger. Cook, stirring for about 2 minutes until they’re fragrant and golden brown.

Combine sauce ingredients: Next, add in 1 1/2 teaspoons crushed red pepper flakes, 3/4 cup orange marmalade, and 1/4 cup hoisin sauce. Stir this lovely mixture occasionally for about 5 minutes until the sauce thickens slightly. You’re looking for a bubbling, slightly sticky consistency.

Coat the meatballs: When the meatballs are done, transfer them into a large bowl while they’re still warm. Pour the sauce over the meatballs and gently toss to coat. Make sure each meatball is draped in that delicious orange glaze.

Serve immediately: It’s showtime! Serve these yummy orange chicken meatballs while they’re fresh, and watch them disappear from the platter.

Storing & Reheating

If you have leftovers (which I doubt!), you can store the baked orange chicken meatballs at room temperature for up to 2 hours. For longer storage, place them in an airtight container in the refrigerator for up to 3 days. If you want to keep them longer, pop them in the freezer for up to 3 months; just make sure to label the container with the date. To reheat, bake at 350ºF for 10-12 minutes until heated through. Keep in mind that the texture may change slightly upon reheating, but a quick toss in the leftover sauce can help refresh their flavor.

Chef’s Helpful Tips

Avoid overmixing the meat; gentle handling ensures a tender texture.
Use room temperature eggs, as they will incorporate more easily, helping to bind the meatballs.
Timing is essential; don’t over-bake the meatballs; watch closely as they reach the ideal doneness.
If you like extra zest, consider adding some orange zest to the meat mixture for a bright burst of flavor.
For easier clean-up, use parchment paper on your baking dish.
Feel free to make these meatballs ahead of time—freeze them before baking and just pop them in the oven when you’re ready.

Baked orange chicken meatballs are not just a dish; they’re an experience to share with loved ones. The tender meatballs coated in that vibrant sauce will surely please any palate. I encourage you to tweak the ingredients to your taste—maybe add a dash more heat or swap out the protein. Enjoy the journey of flavor that awaits in your kitchen!

Recipe FAQs

Can I use different meat for this recipe?

Absolutely! While ground chicken is perfect for this dish, feel free to swap it with ground turkey or even lean beef. Each option will change the flavor profile slightly, but they will all deliver a delightful result.

How can I make these meatballs gluten-free?

To make gluten-free baked orange chicken meatballs, use gluten-free panko breadcrumbs and ensure your soy sauce is gluten-free. This allows everyone to enjoy the dish without worry!

What should I serve with these meatballs?

These meatballs pair beautifully with steamed rice or quinoa for a complete meal. You can also serve them with a fresh salad or even their own platter with toothpicks for party snacking!

Can I prepare these meatballs ahead of time?

Yes, these meatballs can be made ahead! Prepare the meatballs and sauce, store them separately in the refrigerator for up to three days, and bake them just before serving for a fresh and hot treat.