This Baked Orange Chicken Meatballs recipe is a 30-minute take on takeout starring extra-moist ground chicken meatballs tossed in a really simple DIY orange chicken sauce that’s sweet, tangy and oh-so addicting. Whip up a side of rice or noodles while the meatballs are baking and dinner is done!
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Chinese takeout menus, prepare to step aside. Classic orange chicken is getting a healthier, fresher makeover in the form of extra-moist meatballs that are baked and then tossed in a sweet and tangy glaze.
Baked Orange Chicken Meatballs are the culinary counterpart to Baked Teriyaki Chicken Meatballs. Both are loaded with fresh garlic and ginger and baked to seal in the moisture and flavor, while each one stars a distinctly different glaze.
What makes this the best orange chicken meatball recipe? It all comes down to my two not-so-secret tricks for super-moist and flavorful ground chicken meatballs:
- Using a mini muffin pan. The juices released as the meatballs bake get soaked back into them.
- Cooking at a high temperature. This helps create a crispy exterior while keeping the inside juicy.
Best of all, these orange chicken meatballs will be on your table in 30 minutes or less. They’re the perfect make-ahead weeknight meal, a school lunch standout, and the ultimate entrée to pair with homemade fried rice and homemade fortune cookies. A fake-out for takeout has never been easier!
- Ground chicken: If you can’t find ground chicken at your local supermarket, feel free to use ground turkey, which is often easier to find.
- Milk: Adds moisture to the chicken meatballs.
- Panko breadcrumbs: These Japanese-style breadcrumbs are lighter and airier than traditional breadcrumbs, which helps create a more tender texture in meatballs.
- Fresh ginger and garlic: Freshly minced ginger and garlic will give the best flavor to the sauce and meatballs, but if you’re out of fresh, ground ginger and garlic powder can work as substitutes. Just note that the flavor will be a bit milder. Use ¼ teaspoon of each for every tablespoon of fresh ginger or clove of garlic.
- Scallions: Add a mild onion flavor and pop of color.
- Low-sodium soy sauce: For seasoning and umami goodness. As with most of my Asian-inspired recipes, I recommend using low-sodium soy sauce to keep the dish from becoming too salty.
- Sesame oil: Brings a nutty, toasted flavor that complements the citrusy orange and the spicy ginger.
- Crushed red pepper flakes: Brings just the right amount of heat. You can adjust the amount to suit your preferred spice level.
- Orange marmalade: Adds sweetness, tanginess and a burst of citrus flavor that makes this the best orange chicken sauce.
- Hoisin sauce: Adds depth and sweetness to the sauce, with a slight tanginess that complements the orange flavor. It’s a savory ingredient commonly used in Asian cuisine to round out the flavor profile.
See the recipe card for full information on ingredients and quantities.
Step 1: Make the Meatballs
- Preheat and prep. Preheat your oven to 500°F and spray a mini-muffin pan or baking dish with cooking spray to prevent sticking.
- Make the panade. In a small bowl, stir together the milk and Panko breadcrumbs. Let sit for 5 minutes to allow the breadcrumbs to absorb the milk.
- Combine the remaining meatball ingredients. In a large bowl, combine the ground chicken, garlic, ginger, scallions, soy sauce, salt, pepper and the panade. Use your hands (it’s the best tool for the job!) to mix the ingredients until evenly combined, being careful not to over-mix.
- Form the meatballs. Using a cookie scoop or a spoon, scoop and roll the mixture into 2 to 3-tablespoon balls and place them in the prepared pan.
- Bake. Bake for 12 to 15 minutes, or until the chicken meatballs are fully cooked (internal temperature of 165°F). While the meatballs are baking, prepare the sauce.
Step 2: Make the Orange Sauce
- Heat the sesame oil and olive oil in a small saucepot over medium-low heat.
- Add the minced garlic and ginger. Cook for about 2 minutes until golden brown and fragrant.
- Stir in the crushed red pepper flakes, orange marmalade and hoisin sauce. Cook, stirring occasionally, for 5 minutes until the sauce thickens slightly.
Kelly’s Note: If you like your sauce extra thick, let it simmer for an additional 2 to 3 minutes, or mix in a slurry of 1 teaspoon cornstarch dissolved in 1 tablespoon water.
Step 3: Toss and Serve
- Remove the meatballs from the oven and transfer them to a large bowl.
- Pour the sauce over the meatballs and gently toss until every meatball is coated in that sticky, zesty orange glaze. Serve immediately with your favorite sides.
- Use a different pan. If you don’t have a mini muffin tin, use a baking sheet or pan. Just make sure to cover your pan with foil and coat it with cooking spray so the meatballs don’t stick.
- Don’t overmix. Overworking the meat mixture can lead to dense meatballs. Mix just until combined.
- Customize the spice level. Add more or less crushed red pepper flakes depending on your heat tolerance.
- Use your slow cooker to keep them warm. If you’re serving these mini meatballs as a party appetizer, keeping them warm in a slow cooker is a great option. Simply place the cooked meatballs and sauce into your slow cooker and use the “WARM” setting. They’ll last for several hours!
What to Serve with Orange Chicken Meatballs
Let’s talk about how to round out your baked orange chicken meatball meal! I love pairing them with steamed coconut rice and garlic bok choy, but they’re also amazing with stir-fried noodles and veggies. Here are a few more of my favorite sides to serve alongside this better-than-takeout recipe:
Storage and Freezing Instructions
- Storing leftovers: Store fully cooked meatballs in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze cooked meatballs and sauce separately for up to 3 months. After baking, allow the meatballs to cool completely. Then, arrange them in a single layer on a baking sheet and freeze for about 2 hours. Once frozen, transfer the meatballs to a freezer-safe bag or container. Thaw overnight in the fridge, then reheat the meatballs in a 350°F oven until warmed through. Reheat the sauce in a pan on the stovetop and toss everything together.
Ready to give these baked orange chicken meatballs a try? Whether you’re looking for a quick and tasty weeknight dinner or serving them as a party appetizer, these meatballs are sure to impress! If you enjoyed this recipe, don’t forget to leave a comment and star rating—I’d love to hear how it turned out. Happy cooking!
Ingredients
For the meatballs:
- 1/4 cup milk
- 1/4 cup Panko breadcrumbs
- 1 1/2 lbs ground chicken (See Kelly’s Note)
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 2 Tablespoons minced scallions
- 2 Tablespoons low sodium soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the sauce:
- 1 1/2 teaspoons sesame oil
- 1 1/2 teaspoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- 1 1/2 teaspoons crushed red pepper flakes, or more to taste
- 3/4 cup orange marmalade
- 1/4 cup hoisin sauce
Instructions
Make the meatballs:
- Preheat the oven to 500ºF. Spray a mini-muffin pan or baking dish with cooking spray.
- In a small bowl, stir together the milk and Panko breadcrumbs and let sit for 5 minutes.
- In a large bowl, combine the ground chicken, garlic, ginger, scallions, soy sauce, salt, pepper and soaked breadcrumbs. Use your hands to thoroughly combine the meat mixture and then shape it into balls using 2 to 3 tablespoons of meat per meatball.
- Place the shaped meatballs into the prepared pan and bake for 12 to 15 minutes until the meatballs are fully cooked. While the meatballs are baking, prepare the sauce.
Make the sauce:
- Add the sesame oil and olive oil to a small saucepot over medium-low heat. Add the garlic and ginger and cook, stirring, for about 2 minutes until golden brown.
- Add the red pepper flakes, orange marmalade and hoisin sauce, and cook, stirring occasionally, for 5 minutes until the sauce has thickened slightly.
- Remove the meatballs from the oven and transfer them into a large bowl. Pour the sauce on top and toss to coat. Serve immediately.
Kelly’s Notes
- If you can’t find ground chicken at your local supermarket, feel free to use ground turkey, which is often easier to find.
- If you don’t have a mini muffin tin, use a baking sheet or pan. Just make sure to cover your pan with foil and coat it with cooking spray so the meatballs don’t stick.
- If you’re serving these mini meatballs as a party appetizer, keeping them warm in a slow cooker is a great option. Simply place the cooked meatballs and sauce into your slow cooker and use the “WARM” setting. They’ll last for several hours!
- Storing leftovers: Store fully cooked meatballs in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze cooked meatballs and sauce separately for up to 3 months. After baking, allow the meatballs to cool completely. Then, arrange them in a single layer on a baking sheet and freeze for about 2 hours. Once frozen, transfer the meatballs to a freezer-safe bag or container. Thaw overnight in the fridge, then reheat the meatballs in a 350°F oven until warmed through. Reheat the sauce in a pan on the stovetop and toss everything together.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not republish this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Love these and have made them for years! Thank you!
So glad you enjoyed it, Leslie!
Hi Kelly, would lean ground beef work for this recipe?
Absolutely, Kristie!
Brilliant way to cook meatballs! They come out very moist. The only change I made was to double the sauce to serve over rice with the meatballs,but kept the red pepper flakes to a quarter teaspoon.
So glad you enjoyed it, Linda!
This sauce was SOOOO delicious! I will omit the red pepper flakes next time so my littles can eat more of it. I made brown sugar glazed carrots and rice to go with it – perfect pairing! These would also make amazing cocktail meatballs as well!
Thrilled you enjoyed the recipe, Ashley!
Have made this a bunch of times with ground turkey and Smucker’s Natural Orange Marmalade, which is delicious and very orangey.
So glad you’re enjoying the recipe, Lori!
How much will this recipe change in taste if having to use ground turkey if can’t find ground chicken ?
It’ll still be perfect! Either one works identically in this recipe :)