Baked Orange Chicken Meatballs are a delightful twist on a classic dish that brings joy and flavor to your dinner table. These little bites are bursting with a zesty orange glaze, providing a sweet and savory experience that’s both satisfying and fun. The combination of ground chicken, aromatic ginger, and fresh garlic creates a flavor profile that’s irresistible. Plus, they’re healthier and lighter than traditional fried meatballs, making them a guilt-free indulgence for any meal.

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 these baked orange chicken meatballs for a casual gathering with friends. The gooey, citrusy sauce was a hit, and the vibrant color of the dish on the table turned heads and sparked conversations. I love how easy they are to throw together, and they come out perfectly baked every time. These meatballs are not just for dinner; they can be served as appetizers, snack during game day, or even enjoyed over rice for a comforting meal. Trust me, once you try this recipe, you’ll be jotting it down as a favorite.

Why You’ll Love This Recipe

Simple & Quick: Whip this up in just 35 minutes—perfect for busy weeknights!
Irresistible Flavor: The sweet and tangy orange marmalade pairs beautifully with savory hoisin sauce for a unique flavor explosion.
Eye-Catching Appeal: These golden-brown meatballs transcend the ordinary, capturing attention and appetites alike.
Flexible Serving: Ideal for dinner, snack, or party food, these meatballs can do it all.
Diet-Friendly Options: Easily adaptable for gluten-free diets using gluten-free breadcrumbs.

Ingredients You’ll Need

1/4 cup milk: This provides moisture to the meatballs, keeping them juicy. You can substitute with almond or oat milk for dairy-free options.
1/4 cup panko breadcrumbs: These light breadcrumbs create a crispy texture. If unavailable, regular breadcrumbs can also work, though it might slightly alter the texture.
1 1/2 lbs ground chicken: Choose lean ground chicken for a healthier option. Turkey also works, but the flavor will differ.
2 cloves garlic, minced: Fresh garlic adds depth and aroma. Always aim for fresh instead of jarred for the best flavor.
2 teaspoons minced fresh ginger: Ginger brings warmth and brightness; fresh is best, but you can use ground ginger in a pinch.
2 tablespoons minced scallions: These add a mild onion flavor. If you can’t find scallions, finely diced onion can be a great substitute.
2 tablespoons low sodium soy sauce: This enhances the savory notes in the chicken mixture. Tamari is a gluten-free alternative.
1/4 teaspoon salt: A pinch of salt helps balance the flavors; adjust to taste.
1/4 teaspoon black pepper: Freshly ground black pepper provides a subtle heat.
1 1/2 teaspoons sesame oil: This adds a rich, nutty flavor that complements the chicken beautifully. Canola or vegetable oil can be used in a pinch but will change the flavor.
1 1/2 teaspoons olive oil: This is for the sauce preparation, promoting a well-rounded taste.
2 cloves garlic, minced: Yes, there’s garlic in both the meatballs and sauce—double the flavor.
1 teaspoon minced fresh ginger: Same as above; feel free to adjust according to your taste.
1 1/2 teaspoons crushed red pepper flakes: Adds a kick; feel free to adjust based on your spice tolerance.
3/4 cup orange marmalade: This is the star of the show, delivering that sweet glaze. Look for high-quality marmalade for a bold flavor.
1/4 cup hoisin sauce: This adds a complex sweetness that rounds out the sauce without overwhelming the orange flavor.

How to Make Orange Chicken Meatballs

Preheat the oven: Start by setting your oven to 500°F (260°C). This high temperature will help those meatballs develop a beautifully brown crust. Spray a mini-muffin pan or a baking dish with cooking spray to prevent sticking.

Soak the breadcrumbs: In a small bowl, whisk together the 1/4 cup milk and panko breadcrumbs. Let this mixture sit for about 5 minutes. Soaking the breadcrumbs keeps the meatballs moist and tender.

Combine ingredients: In a large bowl, mix the 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 in with the soaked breadcrumbs. Get your hands in there and combine everything thoroughly, ensuring the flavors meld.

Shape the meatballs: Take 2 to 3 tablespoons of the chicken mixture and shape them into round meatballs. This should yield around 24 delicious meatballs, perfect for sharing!

Bake the meatballs: Place the shaped meatballs into the prepared mini-muffin pan or baking dish. Bake for 12 to 15 minutes, or until they are cooked through—look for them to be firm to the touch.

Prepare the sauce: While the meatballs are baking, heat 1 1/2 teaspoons sesame oil and 1 1/2 teaspoons olive oil in a small saucepan over medium-low heat. Add the remaining 2 cloves of minced garlic and 1 teaspoon minced ginger, cooking until golden brown, about 2 minutes.

Thicken the sauce: Stir in 1 1/2 teaspoons crushed red pepper flakes, 3/4 cup orange marmalade, and 1/4 cup hoisin sauce. Cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly and becomes fragrant.

Coat the meatballs: Once the meatballs are done baking, remove them from the oven and transfer them to a large bowl. Pour the sauce over the meatballs and gently toss to coat, ensuring every meatball is glazed beautifully. Serve them immediately while they’re still warm and saucy!

Storing & Reheating

To keep your orange chicken meatballs fresh, store any leftovers in an airtight container at room temperature for up to 2 hours, or in the refrigerator for up to 3 days. If you want to extend their life, freeze them in a single layer on a baking sheet for 1-2 hours, then transfer them to a freezer-safe bag for up to 3 months. When reheating, pop them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Just keep in mind that the texture might change slightly after freezing, so a fresh coat of sauce before serving can help revive their flavor.

Chef’s Helpful Tips

Watch the baking time: Keep an eye on the meatballs to prevent overcooking. They should be firm and brown, but not dry.
Room temperature ingredients: Use ground chicken that is at room temperature for better mixing and shaping.
Taste as you go: Feel free to adjust the seasoning in both the meat mixture and sauce to suit your palate.
Make-ahead option: You can prepare the meatballs ahead of time, shape them, and refrigerate them before baking for an easy weeknight meal.

These baked orange chicken meatballs are a fantastic blend of flavors, textures, and colors that will surely become a go-to recipe in your kitchen. They’re great for gatherings, easy to prepare, and simply delicious—what’s not to love?

Recipe FAQs

What can I serve with orange chicken meatballs?

These meatballs pair wonderfully with steamed rice, stir-fried vegetables, or a fresh salad. You can even skewer them and serve as appetizers with toothpicks and extra sauce for dipping.

Can I use a different type of meat for this recipe?

Absolutely! While ground chicken offers a tender and light option, you can substitute with ground turkey or pork for a different flavor profile. Just be sure to monitor cooking times as they may vary slightly.

How spicy are the crushed red pepper flakes?

The 1 1/2 teaspoons of crushed red pepper flakes provides a mild heat, making it accessible for most palates. However, if you prefer a spicier kick, feel free to add more according to your taste.

Can I freeze the orange chicken meatballs?

Yes! These meatballs freeze beautifully. Just ensure they are in an airtight container and consume within 3 months for the best flavor. Reheat as previously described for a quick meal anytime.