Description
These chicken meatballs, made with simple pantry ingredients, are coated in a sticky-sweet orange sauce made with fresh orange juice. This recipe makes approximately 12 dinner-sized meatballs, but you can also make them smaller and serve them as an appetizer.
Ingredients
Scale
- 1/4 cup dried breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon ginger paste
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon kosher
- 1 egg
- 1 tablespoon olive oil
- 1 pound ground chicken
- 2 tablespoons vegetable oil
- 1 cup fresh-squeezed orange juice
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 teaspoons cornstarch
- 2 sliced green onions, for garnish
Instructions
- Combine the bread crumbs, garlic powder, onion powder, oregano, ginger, red pepper flakes, and salt in a large bowl. Add the egg and oil and stir to combine. Add the chicken mix it all together until just combined.
- Scoop a generous two tablespoons of the mixture to form each meatball. You should end up with approximately 12.
- Heat the vegetable oil over medium-high heat in a large non-stick skillet. Place the meatballs in the pan and cook them, turning periodically to brown them all over, about 10 minutes.
- Combine the orange juice, soy sauce, vinegar, honey, and brown sugar in a medium bowl. Add the cornstarch and whisk until combined.
- Pour the sauce into the pan with the meatballs and bring it to a boil. Stir frequently until the sauce thickens and coats the meatballs.
- Garnish the sauce and meatballs with the sliced onions and serve.
- Category: Dinner
- Method: Brown
- Cuisine: American
Nutrition
- Serving Size: 3 meatballs
- Calories: 388
- Sugar: 19.5g
- Sodium: 333.3mg
- Fat: 21.1g
- Saturated Fat: 9.1g
- Unsaturated Fat: 10.5g
- Trans Fat: 0.1g
- Carbohydrates: 28.3g
- Fiber: 0.9g
- Protein: 23.1g
- Cholesterol: 142.8mg
Keywords: orange chicken meatballs, chicken meatballs recipe
