Best Orange Chicken Meatballs Recipes

ORANGE CHICKEN MEATBALLS RECIPE BY TASTY

Steps:

• Meatballs: Preheat the oven to 350°F.
• In a large bowl, combine ground chicken, egg, panko breadcrumbs, minced onion, ginger paste, minced garlic, salt, and pepper. Mix ingredients until well-combined.
• Spray the baking sheet with cooking spray or use parchment paper to keep the meatballs from sticking. Then, roll the mixture into 16 small meatballs and place on a baking sheet. Bake for 15 minutes, turning once halfway through.
• While the meatballs are cooking, prepare the sauce.
• Sauce: In a medium size skillet, heat 1 tsp sesame oil. Add ½ cup sliced red bell pepper and cook until the peppers begin to soften.
• Add rice wine vinegar, orange juice, soy sauce, brown sugar, sweet chili sauce, and red pepper flakes.Then, simmer sauce for 5 minutes.
• Mix cornstarch with water and slowly add mixture to the sauce, continuing to cook until sauce thickens. Then, remove sauce from heat.
• Coat each meatball in the sauce.
• Serve over rice or with the vegetable of choice and garnish with green onion and toasted sesame seeds.

ORANGE-GLAZED CHICKEN & CHORIZO MEATBALLS

Steps:

• Preheat oven to 375°. Crush croutons into fine crumbs. Add 1/2 cup picante sauce and 1 tablespoon orange juice concentrate; let stand 10 minutes., Stir in 2 tablespoons cilantro, egg and salt. Crumble chicken and chorizo into crouton mixture; mix well. With wet hands, shape into 1-in. balls. Place on a greased rack in a 15x10-in. baking pan. Bake until a thermometer reads 165°, 15-20 minutes., Meanwhile, in a small saucepan over medium heat, stir together marmalade, pepper jelly, remaining picante sauce and remaining orange juice concentrate. Bring to a boil. Reduce heat; simmer 5 minutes. Stir in mango, 1 tablespoon cilantro and, if desired, 1/3 cup pomegranate seeds. Pour sauce over meatballs. Serve with remaining cilantro and, if desired, pomegranate seeds.

CHICKEN MEATBALLS WITH PINEAPPLE ORANGE GLAZE

Steps:

• Preheat oven to 350 F (175 C).
• In a medium bowl, combine ground chicken, breadcrumbs, onion, parsley, ginger, hot sauce, salt and fresh-ground pepper to taste. Mix well to incorporate. Shape into 16 equal-sized meatballs about 1-1/4 inches round.
• Place on a lightly greased baking sheet and bake for 20 minutes.
• While the meatballs are baking, in a small saucepan, warm butter, add the garlic and saute 30 seconds to 1 minute Add the crushed pineapple, and orange juice concentrate. Bring to a boil, soften the cornstarch in a little cold water and stir into boiling liquid. Stir while simmering until the mixture becomes syrupy. Remove from the heat and cool slightly.
• Toss meatballs in the glaze.

ORANGE CHICKEN MEATBALLS RECIPE - (4.4/5)

Steps:

• 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.