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35 Minute Sticky Orange Chicken Meatballs Shock

Sticky Orange Chicken Meatballs
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Make these Sticky Orange Chicken Meatballs for a takeout favorite right at home. You get tender, juicy meatballs coated in a bright, glossy orange glaze. It is simple comfort food with a citrus kick.

Ingredients

Scale
  • 1 pound ground chicken
  • 1/4 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup orange juice, fresh squeezed preferred
  • 1/4 cup soy sauce
  • 3 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
  • Orange zest from 1 orange

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, gently combine the ground chicken, panko breadcrumbs, egg, minced garlic, ground ginger, salt, and pepper. Do not overmix.
  3. Roll the mixture into uniform, 1-inch meatballs. Place them on the prepared baking sheet.
  4. Bake the meatballs for 15-18 minutes, or until cooked through and lightly browned.
  5. While the meatballs bake, prepare the glaze. In a small saucepan, combine the orange juice, soy sauce, honey, rice vinegar, and orange zest.
  6. Bring the mixture to a simmer over medium heat, stirring until the honey dissolves.
  7. Whisk in the cornstarch slurry. Continue to simmer, stirring constantly, until the sauce thickens and becomes glossy, about 1-2 minutes.
  8. Remove the meatballs from the oven. Add the baked meatballs directly to the saucepan with the orange glaze.
  9. Toss gently to coat every meatball thoroughly in the sticky sauce.
  10. Serve immediately.

Notes

  • For extra flavor, you can lightly sear the meatballs in the olive oil before baking them.
  • If you prefer a thicker glaze, increase the cornstarch slightly next time.
  • Garnish with sesame seeds or thinly sliced green onions before serving.

Nutrition

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