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!
Table of Contents
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!
Nutrition
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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.
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 :)
Very tasty! Used what meat I had thawed-one pound ground beef and a half pound ground turkey. Yum!
So glad you enjoyed it, Robin!
yummy and have made a few times and will make again. I make up batches of meatballs and pan fry them, cool them off and then freeze them for an easier meal to throw together during the week. I finish the meatballs in the oven while getting the sauce and my sides together.
So glad you’re enjoying the recipe, Debbie!
Delish. I haven’t made these a couple of times now and they always come out great! Sometimes I use a different recipe for the chicken or turkey meatballs. The sauce does it for us. I do like extra spice so we had more crust red pepper. yummy
I’m so glad to hear that you enjoy the recipe, Debbie!
Can you bake on a sheet pan rather than another muffin pan?
Absolutely, Toni!
Family favourite
I’m so happy to hear that you and your family enjoy the recipe, Sue!
Very good, very tasty, very easy. Definitely a repeat!
So glad you enjoyed the recipe, Lynn!
This was great!! I did a little bit of make-ahead with this(par cooked the meatballs and made the sauce on one day) and tossed everything in the crock pot for an easy Sunday dinner. This will be in rotation.
This was great!! I did a little bit of make-ahead with this(par cooked the meatballs and made the sauce on one day) and tossed everything in the crock pot for an easy Sunday dinner. This will be in rotation.
This is the beat and chicken meatballs recipe I’ve ever made. Thank you!
You are so welcome, Lydia! I’m thrilled you enjoyed the recipe!
Was hoping to make this into a freezer meal so was going to make meatballs and freeze raw. Can the sauce be made and frozen as well and should it be cooked then frozen or ingredients mixed and cook day of?
Hi there! Yes, I’d cook the sauce, cool it completely and then store it in an airtight container in the freezer.
I saw this recipe (video) 4 months ago and have been meaning to make it. I finally did tonight. Definitely a keeper. I doubled it and wasn’t expecting to have so much, used my mini-muffin pans and it made 48 meatballs, but they won’t go to waste-my daughter and boyfriend will gobble down the extras.
I’m so thrilled you enjoyed the recipe, Lori!
Too sweet for y taste and really for sure only 5g protein?
Thank you though for sharing!
Hi Carla – I’m sorry you didn’t enjoy the recipe. Also, the estimated nutritional info is for 1 meatball. :)
I have made this several times and we really like it. The first time I used the mini muffin pan, and the clean-up was not fun. Now I just use a cookie sheet with non-stick foil.
I’m so thrilled you’ve been enjoying the recipe, Donna! (And I’m sorry cleaning the muffin pan the first time was a pain.)
Hi Kelly,
This recipe looks amazing. I’m hosting a large gathering for Easter, and am searching for recipes I can largely make a bit ahead of time and just re-warm the day of the Brunch. Do you think this recipe would work well if I baked it ahead of time, poured the glaze over the meatballs, refrigerated them overnight, and then simply heated them through prior to the Brunch? The sauce looks delicious.
Hi Scott! You can definitely make this recipe ahead of time but I’d keep the meatballs and sauce separate and then warm the day of. Enjoy!
Absolutely delicious! I used a mini muffin pan to cook the meatballs in. I filled 22 of them. The sauce is amazing and really makes this dish pop!
I’m so thrilled you enjoyed the recipe, Maureen!
Hi,
I’m confused about the 82kcal. Is this correct? 82Kilocalories = 82000 calories.
Calories: 82kcal, Carbohydrates: 8g, Protein: 5g, Fat: 3g, Cholesterol: 24mg, Sodium: 145mg, Potassium: 163mg, Sugar: 7g, Vitamin A: 50IU, Vitamin C: 0.7mg, Calcium: 11mg, Iron: 0.4mg
Thank you!
Monika
Hi Monika – I found this on Healthline.com: “To avoid confusion between large and small calories, it’s thought that the term kilocalorie — the prefix “kilo” meaning 1,000 — was created to refer to a large calorie (1Trusted Source). However, the term small calorie is rarely used today outside of physics and chemistry research. Instead, the terms calories — capitalized or not — and kcal are used interchangeably and refer to the same amount of energy in relation to food or energy burned with exercise. Therefore, you don’t need to convert them, as 1 kilocalorie equals 1 calorie in nutrition.” Hope this helps!
So there is only 82 calories per meatballs?
Hi Ninna! The nutrition value is only an estimation.
Made this today. Holy amaze balls!! Definitely becoming a staple.
I’m thrilled you enjoyed the recipe, Jason!
Excellent! Made 1 recipe and ended up doubling because it was so delicious. One of our dishes for Super Bowl! Thx for sharing. Will save to make again.
Woohoo! I’m so thrilled you enjoyed the recipe, Bill!
These are our favorite dinner idea now! Easy and delicious!
I’m so glad you’ve been enjoying the recipe, Lisa!
Easy, using common ingredients and packed with flavour.
I’m so thrilled you enjoyed the recipe, Patricia!
Well that was freaking amazing
So glad you enjoyed it, Chris!
Kelly:
This recipe sounds delicious. However, my wife will not eat spicy foods. What do you recommend as a substitute for the pepper flakes, or should I simply omit them altogether? On the other hand, I enjoy the spice so I could make half with the spice and half without.
Hi David! Simply leave them out!
A friend made these for a Meal Train and the word got out they were great! Had to have the recipe. I have always made beef ‘porcupine’ balls, just like Mom Tried these and everyone who has had them loves them. Especially my husband. And he’s a beef and potatoes man. Great recipe followed to the ‘T’!!! Thanks for posting!
You are so welcome, Jody! I’m thrilled you’ve been enjoying the recipe!
The meatballs were a hit at our Easter dinner buffet!
I’m so thrilled to read this, Sherry!
Hi Kelly. This sounds absolutely amazing! I love, love, love meatballs. Once you make your own, you’ll never buy frozen again LOL Speaking of frozen, can these be made then frozen? If so, do you freeze before or after cooking?
Hi! I’ve never tried freezing them so I can’t say with certainty how they’d turn out, but it should work to freeze the meatballs after forming them and before baking them. :)
This is a must try recipe! Once you do it’ll be an all time favorite. Served at a party and everyone loved it! 5 stars… no problem! Absolutely Delicious!
I’m so happy you enjoyed the recipe, Darlene!
I made these with my standard lentil meatball recipe, and wow was it delicious! Thanks
I’m thrilled you enjoyed it, Kimberly!
Our whole family loves this orange chicken recipe. Easy to do. I leave the sauce on the side then the kids can put whatever they want on them.
Yay! I’m so thrilled your family has been enjoying the recipe, Stacey!
Kelly, In the sauce, it’s 1 1/2 tsp. sesame oil, not toasted sesame oil, correct?
Correct! :)
These were DELICIOUS!!!!….my family devoured them and have already asked me when I’ll be making them again!!!
Woohoo! This is what I love to read, Jeannine!
I used ground turkey, and since I didn’t have the recipe with me at the store (just an idea to make teriyaki meatballs) I had to make a couple of substitutions. I had no scallions so I minced a little onion, had no hoisin so used a dab of fish sauce, and had no orange marmalade so used seedless raspberry jam and some extra ginger. Once I mixed the sauce and added the pepper flakes, no raspberry flavor remained, just a little sweetness that was wonderful with the hot pepper flakes. My husband and I loved it! We had peas on the side.
Love it! I’m so glad you and your husband enjoyed the meatballs, Jennifer!
The whole family loved it! I followed the recipe exactly as written and it turned out great. Thanks.
I’m so happy to read this, April!
So easy and SO good! Thanks for such an easy and healthy orange chicken recipe!!
You are so welcome, Vivian! I’m thrilled you enjoyed the recipe!
Loved it. So easy
Will try the sauce on other protein
Ie: pork tenderloin, tofu, etc
I’m so thrilled you enjoyed the recipe, Gil!
Over the top delicious…just made it and I really like that you suggested using a small muffin pan . Next time I will double the recipe. Thank you so much.
You are so welcome, Jane! I’m thrilled you enjoyed the recipe!
These look amazing! Trying them this weekend! Is it possible to substitute the milk in the meatballs with heavy cream?
Sure!
I have made this three times now, and it is one of our favorite dinners. I make rice bowls, using jasmine or brown rice, the meatballs with sauce, then add some riced broccoli, and sliced, grilled pineapple spears and zucchini. Delish. The only thing I do differently is that I add an egg to the (seasoned) panko and milk mixture, and use less crushed red pepper. Thanks for a lovely recipe!
YUM! I’m thrilled you’ve been enjoying the recipe, Celeste!
Absolutley fantastic! I tweaked it abit for Weight watchers points and it still came out amazing! Nice work!
I’m so thrilled you enjoyed the recipe, Jennifer!
Can orange marmalade be substituted with orange juice
It won’t be as thick so you may need to cook the sauce longer so it gets reduced to the thick/syrupy consistency!
This recipe looks amazing!!! I would like to make it, but am on a low carb diet. I see the recipe makes 24 meatballs, but do you know the serving size that the estimated nutrition facts covers?
Hi Taryn! The estimated nutritional info is for one meatball. I hope that helps!
Delicious! I was close to ordering takeout and I remembered how good your recipes are. I added a in tad fresh squeezed OJ and zest. The sauce is scrumptious and rivals any takeout. I highly recommend making this easy meal.
Yay! I’m so thrilled you enjoyed the recipe, Suzy! :)
I made this recipe yesterday afternoon for lunch. Everyone loved them I was very tasty and delicious. We will certainly make them again.
Yay! I’m so thrilled you enjoyed the recipe, Glenda!
delicious yummy and spicy my 2nd time I make then, the sauce is awesome
I’m so glad you’ve been enjoying the recipe, Rachelle!
Made them tonight, very good! I used a little less of crushed red pepper and it was perfect!
I’m so thrilled you enjoyed the recipe, Donna!
I love this recipe!! I tweaked it and used a little less red pepper flakes. The only thing I found was that the meatball mixture was very sticky and hard to roll into balls. The flavor is delicious!!
I’m so thrilled you enjoyed the recipe, Ellen!
I just used a small cookie scoop for the shaping of the meatballs and it worked great!
Great tip, Lisa!
These are so yummy! I make them with Orange Rice and steamed broccoli. They love it! Thank you for this recipe.
I’m so thrilled you’ve been enjoying the recipe, Sandra!
Meatballs can’t n be frozen before baking or after baking. I usually bake mine than freeze. Thaw in refrigerator.
Teresa, try placing the formed uncooked meatballs on a parchment lined baking sheet then place uncovered in the freezer for an hour or so to firm up. (Time depends on how quickly your freezer starts freezing.) Once the meatballs are firmed up you can then place in freezer bags for cooking later. Hope this helps!!
I love these meatballs and the sauce. However, I find that cooking at 500 degrees tends to be to high for my pans. How long can I cook them at a lower temp?
Hi Laurie! Every oven varies in terms of actual temp and heat circulation. You could try 425F and start checking the meatballs around 20 minutes.
Would like to make meatballs ahead and freeze. Would make sauce later. Should i cook the meatballs before freezing?
These were sooo good! I am going the make the balls a bit smaller for an appetizer.
Thanks!
Hi Lisa! I’ve never tried freezing them so I can’t say with certainty how they’d turn out, but it should work to freeze the meatballs after forming them and before baking them. :)
This is by far one of my very favorite recipes, and I make this often. These meatballs freeze great (without the sauce), so it’s nice to take out just enough for a single serving if I want, and then I can also make the sauce in any amount too, based on whether I’m serving the entire recipe, or just 1 or 2 servings. Just delicious, and really easy to make too!
Woohoo! I’m so thrilled you’ve been enjoying the recipe, Suzanne!
This made for a tasty and healthful change of pace. Everything came together simply and the sauce made the dish in both my husband and my opinions. We served it with Jasmine rice and sugar snap peas sautéed in olive and sesame oils, sprinkled with white and black sesame seeds. Next time I might tweak the seasoning in the meatball mixture somewhat. The beauty of this is the ability to customize per individual tastes.
Absolutely, Pamela! I’m so glad you enjoyed the recipe!
I did the equal parts molasses and ketchup, this recipe is delicious, thank you. I also subbed gf bread crumbs and liquid aminos to make it gluten free, also shallots for scallions because it’s what I had.
I’m thrilled you enjoyed the recipe, Sara!
I can’t have the milk or the breadcrumbs. Can I substitute almond milk or coconut milk? What can I use in place of the breadcrumbs?
Hi Beth – Almond or coconut milk will work and you could use gluten-free breadcrumbs. Hope that helps!
Too sweet! Loved the meatballs but not the sauce. I’ll make the meatballs again but will change up the sauce.
Thanks for your comment, Sandy. And just in case you’re interested here’s a link to all of my meatballs recipes: https://www.justataste.com/?s=meatballs
Is the nutrition info per meatball? Excited to make these tonight!
Yes!
Is the estimated nutrition info for ONE meatball? Thanks! Excited to try!
Yes! Enjoy!
Excited to make but i cannot do spicy at ALL. Do i need the hoisin sauce?
Hi there! I’ve never tried this, but I’ve read you can use equal amounts of ketchup and molasses as a substitute for hoisin sauce. Let me know if you give it a shot!
Super tasty! I spiced it up quite a bit with extra red pepper flakes. Served it with sauted cauliflower rice to lighten up the dish even more. Thanks for the recipe!
You are so welcome, Bridget! I’m thrilled you enjoyed the recipe!
I made these for dinner last night with a stir fry and egg rolls it was amazing. The meatballs are really flavorful and moist the sauce is so good. I used a small ice cream scoop and baked them on a parchment lined baking sheet super fast and easy cleanup. These will be made again and again. Thanks for such a great recipe
I’m thrilled you enjoyed the recipe, Sue!
Hi If you don’t like the chilli flakes try a tablespoon or two of sweet chilli sauce.
I like the heat, my wife doesn’t, the sweet chilli works for both of us
Great tip, Ray!
Loved these meatballs! Sauce was great, meatballs were flavorful! Served with rice and broccoli and garnished with sesame seeds and green onion! Love it!
YUM! I’m so glad you enjoyed the recipe, Crissy!
We love this recipe and have been making it for a couple of years now. The one think I changed was the way the meatballs are cooked. I use my ice-cream scoop and put the meatballs on a parchment lined sheet to bake them. Because, I find muffin tins are a pain in the patoot to clean out! So I avoid that part. And they turn out great! Thanks so much!❤❤
Your comment put a smile on my face, Patty! I’m SO thrilled you’ve been enjoying the meatball recipe!
I totally loved the and so did my family. The best and easiest orange chicken recipe I’ve seen! Thank you.
I’m so glad you enjoyed the recipe, Becky!
We’ve made this recipe a few times and I love the flavor but I am not a big fan of the spice level. What would you recommend to reduce the heat? My husband likes spicy food so he’s fine with it. I actually dropped the red pepper flake to 3/4 tsp tonight and I think it turned out spicier than the last time he made it.
Hi Adrienne – You could completely leave out the crushed red pepper flakes. I’m thrilled you’ve been enjoying the recipe!
If I’m going to bring the meatballs somewhere do you think I should make them and then maybe put them in a slow cooker to keep him warm?
Hi Joyce – Yes, that works great! You can make the recipe as instructed then keep them in the slow cooker on the “WARM” setting. They’ll last for several hours! :)
What do you recommend serving as a side with these?
Hi Patrick! I love to serve these meatballs with homemade fried rice. If you’re interested, here’s the link to my recipe: https://www.justataste.com/easy-pineapple-chicken-fried-rice-recipe/
Where ‘s the nutritional info?
Click the purple button toward the bottom of the recipe that says Estimated Nutrition Information :)
Can these be made ahead? Perhaps make the meatballs the day before then warm them in the oven while making the sauce?
Sure!
what is considered one serving?
Hi Laura! The Estimated Nutrition Facts provides nutritional information for one meatball. Hope that helps!
Made these last night, they were wonderful. A big hit at our house. My two teens requested leftovers in their lunches today. That’s a win! Thank you for the recipe.
Woohoo! Love hearing this!
This one is a keeper! Soooo delicious!!!! Only had 1lb of ground chicken….just added some more Panko. And I added 1 egg. Made my own marmelade-that was easy and delicious too!!!!
So glad you enjoyed the recipe, Jill!
Bake at 500°?
Correct!
What do you serve with these?
Hi Toni! I love to serve these meatballs with homemade fried rice. If you’re interested, here’s the link to my recipe: https://www.justataste.com/easy-pineapple-chicken-fried-rice-recipe/
Well wasn’t that a tasty dish to set upon my plate, and palate.
I had to whip up a home made hoison sauce, subed a slice of white bread for the panko in the meatballs …. pretty much followed the recipe from there.
Will definitely do that one again. Lovely balance of flavors.
Thanks Kelly.
Barb
You are so welcome, Barb! I’m thrilled you enjoyed the recipe!
can I use sauce to dip meatballs in for finger food that should still work ? with toothpicks
That works!
OMG these were sooooooo yummy! They have so much flavour and I can’t stop eating them!!
So thrilled you enjoyed the recipe!
Can you make these with turkey instead of chicken?
Absolutely!
Can’t wait to try the Orange chicken meatballs. They look so tasty in the picture. Thanks for all the great recipes.
You are so welcome, Sam! Enjoy!
Can these be frozen well? Would you freeze them after making the raw balls and unfreeze and cook them as needed or could I cook them and then freeze them with the sauce?
Hi there, Susmitha – I’ve never tried freezing these meatballs, but if you do, I’d freeze them before baking them and without the sauce.
I like these a lot but someone can not get the sauce right even though I consistently follow directions. It isn’t thick at all. Any suggestions?
Hi Kimberly! If the sauce is watery, chances are you didn’t cook it long enough or at a high enough temp. Hope that helps!
Is something missing from the first ingredient for the sauce? It reads as “& nbsp;”
Hi Elsie! Thanks so much for bringing this to our attention. It’s just a typo. No ingredients are missing. Fixing it now! :)
500F….are you sure?
Yep!
Calories?
Hi Toni! We don’t have the nutritional data for this specific recipe but we’re adding it to our list. In the meantime, here’s a link to all of our recipes that include nutritional data: https://www.justataste.com/category/recipes/nutrition-facts/
What do you serve these with?
Hi Sue! I love to serve these with homemade fried rice. If you’re interested, here’s the link to my recipe: https://www.justataste.com/easy-pineapple-chicken-fried-rice-recipe/
Do you think these would get too soggy if served in a crockpot?
That works great! Just make the recipe as instructed then keep them in the slow cooker on the “WARM” setting. They’ll last for several hours! :)
I’ve made these three times, we really enjoy them. However, the sauce never seems to thicken even though I follow the directions. Any suggestions on what I might try to thicken the sauce?
Hi Kim! You’ll want to make sure the mixture cooks enough until it thickens slightly but is still pourable.
The commenter, Kim, on 22Dec2016; asks how to thicken the sauce and you mention cornstarch. There isn’t any cornstarch in the recipe ingredients nor in the directions. Did you forget it when you wrote this post? I’d like to make thus recipe, it sounds like something my family would enjoy.
Hi there! The response to that comment was an error and referred to another meatball recipe. No cornstarch needed in this recipe! Enjoy!
What cornstarch? i don’t see cornstarch in the ingredients or the directions…
Apologies! The response to that comment was an error and referred to another meatball recipe. No cornstarch needed in this recipe!
can I use hamburger meat instead of chicken or turkey????
Absolutely!
So can you make these ahead of time and freeze? or just make the meatballs ahead freeze them and then sauce later.
Hi Debbie – I’ve never tried freezing these meatballs so I can’t say with certainty how they would turn out, but I think freezing the meatballs separately and saucing them later would yield the best results. Let me know if you give it a shot!
can i bake chicken balls in a baking sheet i don’t have mini muffin pan
That would work great! You could also bake them in a baking dish. Just make sure to cover either the baking sheet or pan with foil coated in cooking spray so the meatballs don’t stick. Enjoy!
Dear Kelly!
Me and my family love the chinese kitchen. I’d like o make this recipe for my mom’s birthday! BUT in Hungary is really hard to find hoisin sauce. Are there any replecement of it???
Thanks for answering! :)
Hi Eszter! Hoisin sauce has a very distinctive flavor so replacing it won’t be easy. However I did some research and found a homemade hoisin recipe on epicurious.com that combines 4 tablespoons soy sauce, 2 tablespoons black bean paste or peanut butter, 1 tablespoon honey or molasses, 2 teaspoons white wine vinegar, 1/8 teaspoon garlic powder, 2 teaspoons sesame oil, 20 drops hot sauce and 1/8 teaspoon black pepper. I haven’t tried it so I can’t say for certain that it will work, but let me know if you give it a shot!
Love the idea of using the mini muffin tin. Every time I make chicken meatballs, they always kind of spread out due to the fact that they are so wet and soft when raw. Will be trying this recipe soon!
I hope you enjoy the recipe, Pascal!
Yum! These were delicious. I didn’t have fresh ginger so I used powder and I actually just had the meatballs w/o the sauce since I didn’t have all those ingredients. Definitely a keeper for the meatballs. Will try the sauce another time.
So glad you enjoyed the meatballs, Carolyn!
Rosemarie!! Thank you for the recipe. I made it tonight and it was great. I wouldn’t change a thing. The only thing I did different was after the baking, I put them under the broiler to get a nice color on top. My husband raved about the sauce and really enjoyed them. I made my own fried rice for a side. Yum!
Excellent! So glad you enjoyed the recipe, Yolanda!
Any “go with” suggestions? I’ve had your lettuce wrap meatballs but I’m not sure I want to do that with these.
Hi Ms. Ryan! Homemade fried rice is an excellent accompaniment for these meatballs. Here’s the link to my recipe: https://www.justataste.com/easy-pineapple-chicken-fried-rice-recipe/
Do you happen to know the calorie count for this recipe? I’ve made it several times and my family LOVES it!!
Hi there, Charity! We are working on providing nutritional info for our recipes. Stay tuned!
I used ground pork as its all I had on hand. I also did not have any marmalade so i used orange juice.
Also amazing with ground turkey!
This sounds delicious but you mentioned bake and serve right away? What if you’re looking to make this recipe and take it to someone an hour or two later, would that be a problem? Thank you.
Hi Rosemarie! I would then bake the meatballs and make the sauce but keep them separate. That way you can rewarm each then combine them prior to serving. Hope that helps!
Does anyone know how to make them far free
What can I replace Panko with, brown bread crumbs? My daughter is allergic to nuts and most Panko are manufactured in a possible nut facility.
Thanks
Hi there! You can make your own breadcrumbs very easily by toasting any type of bread then smashing it (or crushing it in a food processor) until it’s the size/texture of crumbs. Enjoy!
I made these with some beautiful fresh local ground pork and added 2 Tblsp. Gojuchang Into the sauce-They were fabulous! Thanks!
Awesome! So glad you enjoyed the recipe, Karen!
I have a a step grandchild visiting next week. Thought I would try these. I am going to make the meatballs ahead and freeze. I will make the sauce on the day. Hope they work out okay.
Enjoy!
An idea for replacing the soy is to use golden syrup (light treacle) with a little bit of salt – not sure whether you’d want to do 2 tablespoons, though, maybe try 1 tablespoon and see how it goes!
Thanks so much for responding! Looking to make more for thanksgiving!
Could this be adopted to a crock pot??? Planning a large party and need to make ahead. Assuming I can pre-make and freeze the meatballs. Could I put sauce & meatballs into a crockpot?
Hi Kathy! I’ve never tried making this recipe in a slow cooker so I’m not certain how they’d turn out, but I imagine if you made the recipe, transferred it into the slow cooker and set it to “WARM” (rather than “LOW”), it could work!
Great Morning!! First wanted to say thank you so much for creating recipes that taste great but are easy to make! I’m now cooking things I never thought I could cook. Quick question when making the sauce for the meatballs it comes out good as far as taste but it’s watery….should I increase cooking time?
Thanks so much, T’Mia! This is what I love to hear! If the sauce it watery, chances are you didn’t cook it long enough or at a high enough temp. You can also made an additional slurry (cornstarch with water) and whisk that in. That’ll thicken it instantly as long as you then bring the mixture to a rolling boil.
What brand of marmalade did you use?
Hi Kay! I can’t recall which brand I used, but any store-bought marmalade will work great in this recipe.
Can these be made ahead, frozen then baked at party time? I want to make a big bunch for a crowd
Hello I just love your recipes. I have had great success.
My husband is allergic to wheat and flour and some of the Asian sauces have flour. Any suggestion to substituting the hoisin sauce?
Thanks, Rita! I’m not sure of a goof gluten-free substitute for hoisin sauce, but you could try leaving it out and just adding a bit more of the other ingredients.
I am going to give this a try family are picky eaters I cant use turkey or chicken could I use ground beef
Definitely!
I was wondering if you ever changed up the flavor of the marmalade / jelly?
Thanks,
Kim
You could! Grape or blackberry would work great.
If sodium is the issue, there are low sodium soys available. Another good one that has low or no everything is Bragg Liquid Aminos. It’s just like soy, without the bad stuff.
Made this today. Definitely fast\easy and taste great !
So glad you enjoyed the recipe, James!
No eggs? Just want to be sure…thanks…can’t wait to try!
Nope :) No eggs!
Nutrient of the orange meatballs calories carbs
Hi Margaret! I am not a nutritionist so I do not provide that info for my recipes, as I wouldn’t be able to guarantee it’s 100% accurate.
Wherever did you get the idea these were mini meatballs? Read before criticizing.
I’m thinking of trying this but cheating and using premade frozen meatballs!
Coconut aminos instead of soy sauce. Taste is almost the same.
I made these today with lean turkey and they were fabulous! I actually thought I had orange marmalade… but it turned out to be pineapple preserves in the back of my fridge – but the meatballs and sauce still turned out fantastically. Thank you!
So glad you enjoyed the recipe!
These look very tasty, and they have a beautiful shiny glaze to them. I can’t wait to try them.
sometimes it works to use cooking sherry in place of soy
The recipe worked well except for the sauce. It didn’t turn out very thick. It wasn’t coating the meatballs and all the sauce fell underneath. I think if I make this again I might need to use cornstarch
Hi Beckie – The jam should thicken the sauce enough so that cornstarch isn’t needed. What type of jam did you use?
Thanks for the recipe, it was very good! Will make these again!
Good recipe. I did not have orange marmalade but did have canned mandarine oranges in light syrup. I drained the oranges and crushed them and drained them further. It worked very well in the sauce. My husband really liked it over brown rice. I also used the mini muffin pan but that proved to be a problem. I did not use enough spray and the meatballs stuck badly. Next time I am going to use a baking dish and a small portioning scoop. Thanks.
I was actually going to skip this recipe as my son is allergic to Oranges, I’m so glad I didn’t it sounds amazing and will definitely give them a try
Want to make your Baked Orange Chicken Meatballs, but have ground pork on hand. What do you think? Hopefully they’ll be just as good!
Absolutely! That will be delish. You can follow the recipe exactly as stated but you may have to adjust the cooking time. Enjoy!
Love your recipes but do NOT love the video ads that I cannot get to stop playing! Gonna take a break from your website until those get stopped. :( Not sure if it’s just Verizon ads or if it’s your ad provider but there needs to be a stop button! :( :(
HI Tracey – Thank you so much for your feedback. This should definitely not be happening and I’ve notified my ad manager who will be solving this issue. Thank you and I really appreciate your readership!
One of tge things i love love love about your recipes is the fact that you don’t use sugar in each one.
I’m on a low carb diet, and while i know this recipe isn’t for me, i really want my kids and husband to eat healthy, and it sounds fab!
I truly appreciate your “sugar only when needed” approch
Thanks so much, Sharom! I’m so glad you’re enjoying the recipes :)
Would this still work without the soy? I can’t have soy and I love this sort of food. But all the recipes call for soy. This doesn’t have much soy in it , so I was wondering if it would make a difference. .
Hi Sarah – I’ve never tried this recipe without the soy sauce, so I can’t say for certain what it would taste like. You could add a bit more jam, leave out the soy, and then just add more salt to balance out the sweetness.
Hi! I made these last week and the meatballs were delicious but the sauce was not so good. I used an orange marmalade that didn’t have any added sugar from Whole Foods and I think that was the problem. What kind of orange marmalade did you use?
Hi Maria – Yes, you’d want to use regular orange marmalade, as you’ll need the sweetness to balance out the saltiness of the other ingredients. I just used regular orange marmalade.
I was looking for a different sauce to serve chicken with today’s dinner. Found it! Can’t wait to try this today.
Awesome! Enjoy :)
These are delicious and so full of flavor! So much better than the take out version!
So glad you enjoyed the recipe, Cindy!
Well I’ll be.
Yum – thank you and have a great weekend!
I think 2 or 3 tablespoons is very large for a mini meatball!!
Hi Stephanie – Feel free to make the meatballs whatever size you prefer. You’ll just have to adjust the cooking time. These aren’t intended to be mini meatballs, so the 2 to 3 tablespoon reference is for an average meatball.
These look incredible, Kelly! I see these appearing in a Chinese Rice Bowl dinner later this week. :)
Thanks so much, Lauren!
They really sound great, and I love the idea of baking in a mini-muffin tin.
Look at the shine on those meatballs!
Really looks delectable. I look forward to making these soon :)
Thanks so much, Andrea!
So much healthier than take-out, can’t wait to make this for the boys!
As much as I love meatballs, I always forget how versatile they can be. Maybe this can replace my mom’s go-to sweet and sour meatball recipe at the next family gathering. Hopefully we don’t run out of toothpicks…
I hope you enjoy the recipe, Evan!
For reals, this recipe is fantastic! I have to try this!
Anything Asian/Oriental Flavors…count me in…this looks and sounds amazing. Secondly, mini muffin pan to make the meatballs is beyond perfection. What a no brainer idea…thanks! Can’t wait to make this greatness.
What a great spin on classic orange chicken! I love ground chicken and this sounds delicious. Love your use of the muffin pan, too. Very easy to do, which is always crucial. : )
Thanks so much, Monica!