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–+ servings
Baked orange chicken meatballs piled high in a bowl.

Baked Orange Chicken Meatballs

These Baked Orange Chicken Meatballs are a quick and flavorful dish that comes together in just 30 minutes. With juicy ground chicken coated in a sweet and tangy orange sauce, they're perfect for busy weeknights or as a crowd-pleasing appetizer!
4.81 from 63 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 meatballs

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.

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.
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