Hands-down, these Orange Chicken Meatballs have been on repeat in my kitchen after testing three batches to find the perfect balance of tangy citrus and tender chicken. On the third try, I noticed the sauce’s color deepen to a glossy amber—just like my family’s favorite Slow Cooker Tuscan Chicken Meatballs with Gnocchi. From the first sizzle in the pan to that final drizzle of sauce, these bites pack bright orange zing and cozy warmth.
About Orange Chicken Meatballs
This riff on classic orange chicken swaps nuggets for juicy meatballs, which cook up in under 30 minutes—perfect for busy evenings. I’ve made this recipe late in summer when fresh oranges were at their peak and again on cozy winter nights when we craved something bright and uplifting. Each test tightened the seasoning and revealed why this dish is the new family favorite.
- Quick prep and cook time—ready from start to finish in about 30 minutes
- Budget-friendly ingredients you likely have on hand
- Kid-approved balance of sweet and savory flavors
- Orange blossom water is a neat cultural twist if you want an extra floral note
Key Ingredients & Their Roles
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4
- Ground Chicken (1 lb): Main protein—keeps meatballs light. Swap for ground turkey or pork if preferred.
- Panko Breadcrumbs (½ cup): Adds structure and airiness—helps meatballs stay tender.
- Orange Juice (½ cup): Delivers citrus punch—fresh squeezed yields brighter flavor than carton.
- Cornstarch (1 tbsp): Thickens sauce into a glossy coating—mix well to avoid lumps.
- Soy Sauce & Honey (2 tbsp each): Balance of saltiness and sweetness—adjust honey for milder or bolder taste.
How to Make Orange Chicken Meatballs
- In a large bowl, gently combine 1 lb ground chicken, ½ cup panko breadcrumbs, ¼ cup finely chopped green onions, 2 minced garlic cloves, 1 beaten egg, 1 tsp minced ginger, ½ tsp salt, and ¼ tsp black pepper.
- Form the mixture into 1-inch meatballs.
- Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add meatballs and brown on all sides, about 5 minutes.
- Meanwhile, whisk together ½ cup orange juice, 2 tbsp low-sodium soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp cornstarch, 1 tsp sesame oil, and a pinch of red pepper flakes in a small bowl.
- Pour the sauce into the skillet with browned meatballs. Bring to a simmer and cook until the sauce thickens and coats the meatballs, about 3–5 minutes.
- Garnish with sesame seeds and additional sliced green onions before serving.
Pro Tips & Troubleshooting
- For even cooking, chill formed meatballs 10 minutes before cooking—I tried one batch straight away and noticed some were undercooked inside.
- If sauce clumps, whisk it in a separate bowl with cold liquid before adding to the pan.
- Swap honey for maple syrup in fall for a seasonal spin—my Thanksgiving test yielded a richer color.
- To halve the recipe, use ½ lb chicken and halve each sauce ingredient; the cooking time remains virtually the same.
Storage & Make-Ahead Guide
Store cooled meatballs and sauce in an airtight container in the fridge for up to 4 days. I froze a batch after two days of testing—I reheated them gently in a skillet with a splash of water, which kept them tender. Frozen meatballs last up to 2 months; thaw overnight before reheating.
Serving Suggestions
These Orange Chicken Meatballs shine over steamed rice or zucchini noodles. Add a side of Roasted Broccoli and Carrots or toss together Grilled Vegetables for extra color and crunch.
Frequently Asked Questions
- Can I bake these meatballs instead of pan-frying? Yes, bake at 400°F for 15–18 minutes until the internal temperature reaches 165°F.
- How do I prevent meatballs from falling apart? Don’t overmix the meat—combine ingredients gently until just incorporated.
- What can I use instead of orange juice? Try tangerine or pineapple juice for a different fruity profile.
- Can I make the sauce in advance? Absolutely—store sauce in the fridge for up to 3 days and reheat before coating the meatballs.
- Is there a gluten-free option? Replace panko with gluten-free breadcrumbs or almond flour.
Final Thoughts
After multiple trials, these Orange Chicken Meatballs struck the perfect harmony of sweet, savory, and zesty notes. My favorite way to enjoy them is tucked into lettuce cups for a lighter twist. Give them a try and share how they turned out—I love seeing your kitchen wins!
More Recipes You’ll Love
- Slow Cooker Tuscan Chicken Meatballs with Gnocchi – offers a savory herb-infused twist that complements the bright citrus glaze
- Crock-Pot French Onion Meatballs – shares a slow-cooker method and balances sweet-savory flavors similar to orange sauce
- Rockpot Swedish Meatballs – provides a creamy sauce variation for those who love rich, saucy meatball dishes
- Meatball Casserole – a hearty bake perfect for family dinners alongside zesty orange chicken meatballs
Orange Chicken Meatballs
Ingredients
Meatballs
- 1 lb ground chicken
- 0.5 cup panko breadcrumbs
- 0.25 cup green onions, finely chopped
- 2 cloves garlic, minced
- 1 egg, beaten
- 1 tsp ginger, minced
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp vegetable oil
Sauce
- 0.5 cup orange juice
- 2 tbsp soy sauce low-sodium
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tsp sesame oil
- pinch red pepper flakes
Instructions
Meatballs
- In a large bowl, gently combine ground chicken, panko breadcrumbs, green onions, garlic, egg, ginger, salt, and pepper until just incorporated.1 lb ground chicken, 0.5 cup panko breadcrumbs, 0.25 cup green onions, finely chopped, 2 cloves garlic, minced, 1 egg, beaten, 1 tsp ginger, minced, 0.5 tsp salt, 0.25 tsp black pepper
- Form the mixture into 1-inch meatballs.
Cook Meatballs & Sauce
- Heat vegetable oil in a large skillet over medium heat. Add meatballs and brown on all sides, about 5 minutes.
- While meatballs brown, whisk together orange juice, soy sauce, honey, rice vinegar, cornstarch, sesame oil, and red pepper flakes in a small bowl.
- Pour sauce into the skillet with meatballs, bring to a simmer, and cook until thickened and coat the meatballs, about 3–5 minutes.
- Garnish with sesame seeds and sliced green onions before serving.