Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, egg, minced garlic, grated ginger, salt, and black pepper. Mix until all ingredients are well incorporated.
- Step 2: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Step 3: Using your hands, shape the mixture into meatballs about 1 inch in diameter and place them on the prepared baking sheet.
- Step 4: Bake the meatballs in the preheated oven for about 20 minutes or until they are cooked through and golden brown.
- Step 5: While the meatballs are baking, prepare the orange sauce by combining fresh orange juice, soy sauce, honey, and cornstarch in a small saucepan over medium heat. Stir until it thickens slightly.
- Step 6: Once the meatballs are done baking, toss them in the orange sauce before serving. Enjoy your Orange Chicken Meatballs!
Notes
- For optimal storage, keep leftover Orange Chicken Meatballs in an airtight container in the refrigerator for up to three days, or freeze them for up to a month.
- When reheating, gently warm the meatballs in the oven at 350°F (175°C) for about 10-15 minutes to maintain their texture, or microwave them for a quick option, adding a splash of water to prevent drying out.
- These meatballs pair wonderfully with steamed rice or quinoa, and you can garnish with chopped green onions or sesame seeds for added flavor and presentation.
- For extra flavor, consider adding a pinch of red pepper flakes to the orange sauce for a subtle kick that complements the sweetness of the dish beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 meatballs (approximately 150g)
- Calories: 350
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Trans Fat: 0g
- Protein: 10g