Orange Chicken Meatballs

By á-47524

Who loves 30 minute meals? I know I do!! These orange chicken meatballs have quickly become a family favorite. They’re super easy to make, crazy flavorful and everyone loves them!

Ingredients

• MEATBALLS:
• 1/4 cup milk
• 1/4 cup panko breadcrumbs
• 1 1/2 pound ground chicken
• 1 egg, lightly beaten
• 3 cloves garlic, minced
• 2 tablespoons green onion, minced
• 2 tablespoons low-sodium soy sauce
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• SAUCE:
• 1/2 cup low-sodium chicken broth
• 1/4 cup freshly squeezed orange juice
• 2 teaspoon freshly grated orange zest
• 3 tablespoon granulated sugar or honey
• 3 tablespoon white or rice vinegar
• 2 tablespoon low-sodium soy sauce
• 2 cloves garlic, minced
• 1/4 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes
• 1 tablespoon cold water
• 1 tablespoon cornstarch

Preparation

Step 1

Preheat oven to 450 degrees fahrenheit.

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 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.