Description
Succulent orange chicken meatballs bring Mediterranean zest to classic comfort cuisine, blending tangy citrus with perfectly seasoned ground chicken. Guests will savor each juicy bite, discovering a delightful fusion of flavors that elevates weeknight dinner expectations.
Ingredients
Scale
Protein:
- 1.5 lb ground chicken
- 2 large eggs
- 1/4 cup breadcrumbs
Sauce and Flavoring:
- 1 cup orange juice
- 2 tbsp orange zest
- 1/3 cup soy sauce
- 1/4 cup honey
- 2 tbsp rice vinegar
- 3 cloves garlic
- 1 tbsp ginger, minced
Garnish and Additional Ingredients:
- 2 green onions, chopped
- 1 tbsp sesame seeds
- 1/4 cup cornstarch
- 2 tbsp vegetable oil
- 1/4 tsp red pepper flakes
- Salt to taste
- Black pepper to taste
Instructions
- Combine ground chicken, eggs, and breadcrumbs in a large mixing bowl, seasoning with salt and black pepper. Gently mix until ingredients are evenly incorporated without overmixing.
- Shape the meat mixture into uniform meatballs, approximately 1-inch in diameter, ensuring consistent size for even cooking.
- Dust the meatballs lightly with cornstarch, which will help create a crispy exterior when cooking.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering, around 350°F.
- Carefully place meatballs in the hot skillet, cooking for 4-5 minutes and rotating to achieve golden brown coloration on all sides.
- While meatballs are cooking, prepare the vibrant orange sauce by whisking together orange juice, orange zest, soy sauce, honey, rice vinegar, minced garlic, ginger, and red pepper flakes in a separate bowl.
- Once meatballs are fully cooked and reach an internal temperature of 165°F, pour the orange sauce over them, allowing the sauce to simmer and slightly thicken for 2-3 minutes.
- Remove skillet from heat and garnish meatballs with chopped green onions and sesame seeds.
- Serve immediately, drizzling any remaining sauce over the meatballs for maximum flavor.
Notes
- Use lean ground chicken for a healthier protein option that keeps the meatballs light and tender.
- Avoid overmixing the meat mixture to prevent dense, tough meatballs that can become rubbery when cooked.
- Cornstarch coating helps create a crispy exterior and prevents the meatballs from sticking to the pan while adding a delightful golden crunch.
- For a gluten-free version, replace breadcrumbs with almond flour or gluten-free breadcrumbs and use tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 20 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 120 mg