Orange Chicken Meatballs

Cooking Up Memories
by Cooking Up Memories
4 servings
40 min

Orange Chicken Meatballs are a healthy version of a classic Chinese-American takeout dish. Tender chicken meatballs (with a hint of garlic and ginger) are tossed in a rich soy glaze with bright citrus flavors. Serve over rice with a side of broccoli, for a simple, healthy meal that everyone will love.


  • There is no heavy dredge or mess from frying. This orange chicken recipe is a lightened up version all the while keeping the classic flavor.
  • I love that this recipe can be made for an easy weeknight dinner or be served as an appetizer.
  • Orange Chicken Meatballs have so much flavor! This recipe has the perfect mix of sweet and sour with a hint of spicy from the red pepper flakes.
  • I love meatballs! Ground chicken makes recipes like my Italian Meatballs and Southwest Meatballs tender, delicious and healthy!

Recipe details
  • 4  servings
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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  • 1 lb Ground Chicken
  • 1 Egg
  • 3/4 cup Panko Bread Crumbs
  • 3 Tbsp Onion Minced
  • 1 tsp Ginger Paste
  • 2 cloves Garlic Minced
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1 tsp Sesame Oil
  • 1/2 cup Red Bell Pepper Sliced
  • 1 Tbsp Rice Wine Vinegar
  • 1 tsp Orange Zest
  • 1/3 cup Orange Juice
  • 1/4 cup Soy Sauce
  • 2 Tbsp Brown Sugar
  • 2 Tbsp Sweet Chili Sauce
  • 1/8 tsp Red Pepper Flakes
  • 2 tsp Cornstarch
  • 2 tsp Water
  • Green Onion Garnish
  • Toasted Sesame Seeds Garnish
Preheat oven to 350 degrees.
In a large bowl combine, 1 lb ground chicken, 1 egg, 3/4 cup Panko bread crumbs, 3 Tbsp minced onion, 1 tsp ginger paste, 2 cloves minced garlic, 1/2 tsp salt, and 1/4 tsp pepper.
Mix ingredients until well combined.
Spray the baking sheet with cooking spray or use parchment paper to keep the meatballs from sticking.
Roll the mixture into 16 small meatballs and place on a baking sheet. Bake for 15 minutes turning once halfway through.
While the meatballs are cooking, prepare the sauce.
In a medium size skillet, heat 1 tsp sesame oil. Add 1/2 cup sliced red bell pepper and cook until the peppers begin to soften.
Add 1 Tbsp rice wine vinegar, 1/3 cup orange juice, 1/4 cup soy sauce, 2 Tbsp brown sugar, 2 Tbsp Sweet Chili Sauce, and 1/8 tsp Red Pepper Flakes.
Simmer sauce for 5 minutes.
Mix 2 tsp cornstarch with 2 tsp water. Slowly add mixture to the sauce.
Continue to cook until sauce begins to thicken.
Remove sauce from heat.
Coat each meatball in the sauce.
Serve over rice or with the vegetable of choice.
Garnish with green onion and toasted sesame seeds.
  • Store leftover meatballs for up to four days in the refrigerator.
Cooking Up Memories
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  • Katrena Forton Katrena Forton on Mar 05, 2021

    Sooo good! I served over cauliflower rice yum!!

  • Carole15 Carole15 on Mar 06, 2021

    In the second picture it looks like the meatball was rolled in the panko breadcrumbs instead of being mixed in as stated in the recipe. Which is it? It looks wonderful and I would like to try it but not sure of that step.

    • See 1 previous
    • Cooking Up Memories Cooking Up Memories on Mar 06, 2021

      Tena is correct, the panko is mixed with the other ingredients. The raw meatballs will be a little sticky which causes them to look a little crunchy when they are cooked. I do hope you will give them a try!