Orange Chicken Meatballs
You're going to love these tender and flavorful orange chicken meatballs! They're everything you love about orange chicken but quicker, easier and a whole lot healthier!
INGREDIENTS:
For the meatballs
For the sauce:
INSTRUCTIONS:
INGREDIENTS:
For the meatballs
- ¼ c. milk
- ½ c. panko breadcrumbs
- 1½ lb. ground chicken
- 1 egg, lightly beaten
- 3 cloves garlic, minced
- 2 tbsp. green onion, minced
- 2 tbsp. low-sodium soy sauce
- ¼ tsp. ground ginger
- 1/4 tsp. salt
- 1/4 tsp. black pepper
For the sauce:
- ½ c. low-sodium chicken broth
- ½ c. freshly squeezed orange juice
- 1 tbsp. freshly grated orange zest
- ½ c. granulated sugar or honey
- ⅓ c. white or rice vinegar
- ¼ c. low-sodium soy sauce
- 3 cloves garlic, minced
- ¼ tsp. ground ginger
- ¼ tsp. black pepper
- 1 tsp. red pepper flakes
- 1 tbsp. cold water
- 1 tbsp. cornstarch
INSTRUCTIONS:
- Preheat oven to 450 degrees. Line a standard size baking sheet with parchment paper or a baking mat, set aside.
- In a large mixing bowl, combine the milk and panko breadcrumbs. Allow to soak for 5 minutes. Add the chicken, egg, garlic, green onion, soy sauce, ginger, salt and pepper. Using your hands, mix together just until combined (overworking it will cause the meatballs to be dense).
- Shape into meatballs and place onto the prepared baking sheet. Place in the oven and bake for about 15 minutes or until cooked throughout (internal temperature of 165).
- Meanwhile, in a small saucepan set over medium-low heat, combine the chicken broth, orange juice, orange zest, sugar or honey, vinegar, soy sauce, garlic, ginger, black pepper and red pepper flakes. Bring the mixture to a low simmer. In a small bowl whisk together the cold water and cornstarch, add to the saucepan. Whisk until combined, continue cooking for 5 minutes or until the sauce thickens (I usually let mine go for about 8 minutes).
- Place the meatballs in a large bowl and cover with sauce. Toss to coat, serve hot.