Have you ever needed something fast, filling, and genuinely satisfying after a long day, but still wanted it to feel like real dinner, not just “whatever’s in the fridge”? That’s exactly where this Easy Orange Ground Chicken Meatball Recipe comes in.
These orange glazed chicken meatballs are high in protein, packed with flavor, and ready in about 30 minutes. They feel a little special thanks to the sticky citrus glaze, but the method is simple enough for a busy weeknight. Perfect after the gym, after work, or when you need a family dinner that everyone will actually eat.
Ingredient List
For the Chicken Meatballs
1 lb ground chicken
1/2 cup panko breadcrumbs
1 large egg
2 cloves garlic, finely minced
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
1 tablespoon finely chopped green onion
1 tablespoon olive oil
For the Orange Marmalade Glaze
1 cup orange marmalade
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
1/4 teaspoon red chili flakes
2 tablespoons water
1 teaspoon cornstarch
1 tablespoon water
Optional Garnishes and Serving Additions
2 sliced green onions
1 teaspoon sesame seeds
2 cups cooked jasmine rice
2 cups steamed broccoli
8 large butter lettuce leaves
Equipment List
Large mixing bowl
Small mixing bowl
Measuring cups
Measuring spoons
Garlic press or sharp knife
Microplane or fine grater for ginger
Cutting board
Fork or clean hands for mixing
1 1/2 tablespoon cookie scoop or spoon
Parchment paper
Large baking sheet
Small saucepan
Silicone spatula or wooden spoon
Tongs
Instant-read thermometer
Air fryer, optional
Large skillet, optional for glazing
What Makes a Great Easy Orange Ground Chicken Meatball Recipe?
A few key elements turn simple ground chicken into something crave-worthy:
- Juicy, tender meatballs that do not dry out
- A glossy orange glaze with a sweet and savory balance
- High protein ingredients that will keep you full
- Quick cooking method that fits into real life
- Family friendly flavor with optional heat
The Orange Chicken Meatballs
Ground chicken is lean, mild and incredibly versatile, but it needs a little help to stay juicy. The right combination of moisture, seasoning, and cooking technique makes all the difference.
In this recipe, we build flavor directly into the meatballs so every bite is seasoned, not just coated in sauce. This keeps them satisfying and protein packed, which makes this dish ideal for post workout meals or busy evenings.
What You’ll Need for the Meatballs
- 1 lb ground chicken, lean but not extra lean for better moisture
- 1/2 cup panko breadcrumbs, helps keep the texture tender
- 1 large egg, binds everything together
- 2 cloves garlic, finely minced for depth
- 1 tablespoon soy sauce, adds savory balance
- 1 teaspoon grated fresh ginger, bright and slightly spicy
- 1 tablespoon finely chopped green onion, for freshness
- 1 tablespoon olive oil, brushed on before baking for moisture
The Orange Glaze
For a true weeknight shortcut, marmalade is the hero here. It already contains sugar, citrus peel, and natural pectin, which means it thickens quickly and creates that glossy, sticky coating without much effort.
Using marmalade keeps this Easy Orange Ground Chicken Meatball Recipe fast and reliable. The glaze becomes sweet, slightly tangy, and beautifully sticky in just a few minutes, which is exactly what you want after a long day.
What You’ll Need for the Orange Glaze
- 1 cup orange marmalade, provides sweetness and body
- 2 tablespoons low sodium soy sauce, balances the sweetness
- 1 tablespoon rice vinegar, adds gentle acidity
- 1 teaspoon grated fresh ginger, adds warmth and depth
- 1/4 teaspoon red chili flakes, optional for light heat
- 2 tablespoons water, helps loosen the glaze slightly
- 1 teaspoon cornstarch mixed with 1 tablespoon water, thickens if needed
Optional Variations and Customizations
This Easy Orange Ground Chicken Meatball Recipe is flexible and easy to adapt.
- Swap panko for almond flour for a lower carb option
- Use coconut aminos instead of soy sauce
- Add finely grated carrot or zucchini into the meatballs for extra moisture
- Increase chili flakes or add sriracha for more heat
- Air fry the meatballs instead of baking
Toppings and Finishing Touches
These finishing elements make the dish feel complete and customizable.
- Sliced green onions for freshness
- Toasted sesame seeds for texture
- Steamed broccoli for extra fiber and volume
- Jasmine rice, brown rice, or cauliflower rice
- Butter lettuce leaves for a lighter wrap option
Encourage everyone at the table to build their own bowl or wrap, especially if you are serving this for family dinner.
How to Make Easy Orange Ground Chicken Meatballs
Mix the Meatball Base
In a large mixing bowl, combine the ground chicken, panko, egg, garlic, soy sauce, ginger, and green onion. Mix gently with clean hands or a fork just until combined. Overmixing can make the meatballs dense, so stop once everything is evenly distributed.
Shape the Meatballs
Scoop the mixture into evenly sized portions, about 1 to 1 1/2 tablespoons each. Roll gently between your palms to form smooth balls. Place them on a lined baking sheet and lightly brush or spray with olive oil to help them brown.
Bake Until Cooked Through
Bake in a preheated oven at 400 degrees F for about 15 to 18 minutes. The meatballs should be lightly golden and cooked through. They should feel firm but still tender when pressed.
Cook In Airfryer
Preheat your air fryer to 375 degrees F for about 3 to 5 minutes. Lightly spray the basket with oil to prevent sticking.
Place the shaped meatballs in a single layer in the basket. Leave a little space between each one so air can circulate properly. (You may need to cook them in batches depending on the size of your air fryer.)
Cook for 10 to 12 minutes, shaking the basket halfway through or gently turning the meatballs with tongs. T
hey should be lightly browned on the outside and cooked through in the center. The internal temperature should reach 165 degrees F.
Simmer the Marmalade Glaze
While the meatballs cook, add the orange marmalade, soy sauce, rice vinegar, ginger, chili flakes, and 2 tablespoons water to a small saucepan. Warm over medium heat, stirring until smooth and glossy.
Let it simmer gently for 3 to 4 minutes so the flavors meld. If you prefer a thicker coating, stir in the cornstarch slurry and cook another 1 to 2 minutes until the glaze lightly coats the back of a spoon.
Coat the Meatballs
Add the cooked meatballs directly into the warm glaze. Toss gently so every meatball is evenly coated. Let them simmer together for 2 to 3 minutes so the glaze clings and becomes slightly sticky.
You’ll end up with tender, protein packed meatballs wrapped in a shiny, sweet savory orange sauce that feels like takeout, but takes about 30 minutes from start to finish.
Storing, Reheating, and Meal Prep
These orange chicken meatballs store beautifully, which makes them perfect for meal prep. Keep them in an airtight container in the fridge for up to 4 days.
To reheat, warm gently in a skillet over medium-low heat with a splash of water to loosen the sauce.
They also microwave well in short intervals, stirring between each round.
For meal prep, portion into containers with rice and vegetables for a high protein, ready to grab lunch or dinner option.
Recipe Card
Easy Orange Ground Chicken Meatballs
Description
These high protein orange ground chicken meatballs are tender, juicy, and coated in a glossy marmalade glaze. Ready in about 30 minutes, they are perfect for busy weeknights, post workout meals, and family dinners that need bold flavor without complicated steps.
Ingredients
For the Chicken Meatballs
For the Orange Marmalade Glaze
Instructions
Prepare the Meatball Mixture
-
In a large mixing bowl, combine the ground chicken, panko breadcrumbs, egg, minced garlic, soy sauce, grated ginger, and chopped green onion. Use clean hands or a fork to gently mix everything together just until combined. The mixture should feel soft and slightly sticky but not wet. Avoid overmixing, as this can make the meatballs dense instead of tender.
Shape the Meatballs
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Line a baking sheet with parchment paper and lightly brush it with olive oil. Scoop about 1 1/2 tablespoons of the mixture for each meatball and roll gently between your palms to form smooth, even balls. Place them in a single layer on the baking sheet, leaving a little space between each one so they cook evenly.
Bake the Meatballs
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Preheat your oven to 400°F. Place the baking sheet on the center rack and bake for 15 to 18 minutes. The meatballs should be lightly golden on the outside and firm to the touch. If you are unsure, insert an instant read thermometer into the center of one meatball, it should read 165°F. They will remain tender inside even though the outside looks lightly browned.
Prepare the Marmalade Glaze
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While the meatballs bake, place the orange marmalade, soy sauce, rice vinegar, grated ginger, red chili flakes, and 2 tablespoons water into a small saucepan. Heat over medium heat, stirring with a silicone spatula until the mixture becomes smooth and fragrant. Allow it to simmer gently for 3 to 4 minutes so the flavors meld together.
Thicken the Glaze
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In a small bowl, stir together the cornstarch and 1 tablespoon water until smooth. Slowly pour this into the simmering glaze while stirring continuously. Cook for another 1 to 2 minutes until the sauce becomes glossy and thick enough to coat the back of a spoon. The glaze may look thin at first, but it will thicken quickly as it heats.
Coat the Meatballs
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Transfer the baked meatballs directly into the saucepan or into a large skillet set over low heat. Gently toss them in the warm glaze using tongs or a spoon until fully coated. Let them simmer together for 2 to 3 minutes so the sauce clings and becomes slightly sticky and shiny.
Optional Air Fryer Method
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Preheat the air fryer to 375°F for 3 to 5 minutes and lightly spray the basket with oil. Place the shaped meatballs in a single layer, making sure they are not touching. Cook for 10 to 12 minutes, turning halfway through for even browning. The meatballs should be golden and reach an internal temperature of 165°F. Once cooked, toss them in the prepared glaze as directed above.
Note
If the meatball mixture feels too wet to roll, add 1 tablespoon additional panko and mix gently. For a lower carb option, substitute almond flour for the panko. You can prepare the meatballs up to 24 hours in advance and store them covered in the refrigerator before cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated gently in a skillet with a splash of water to loosen the glaze.
