Easy Orange Ground Chicken Meatballs

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Difficulty: Beginner
Servings: 4
Calories: 420
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
  • 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
Instructions
    Prepare the Meatball Mixture
  1. 1
    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.
    2. Shape the Meatballs
  2. 2
    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.
    3. Bake the Meatballs
  3. 3
    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.
    4. Prepare the Marmalade Glaze
  4. 4
    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.
    5. Thicken the Glaze
  5. 5
    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.
    6. Coat the Meatballs
  6. 6
    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.
    7. Optional Air Fryer Method
  7. 7
    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.

Keywords: ground chicken
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