Entrees

Orange Meatballs

Contributed by Paula & Al

This recipe will satisfy your urge for orange chicken from your favorite Chinese restaurant. You won’t miss the breading at all. Ground pork or beef are equally delicious & what we usually have in the freezer.

For the meatballs:

  • 1/4 cup milk
  • 1/4 cup Panko breadcrumbs
  • 1 1/2 lbs ground chicken
  • 2 cloves garlic, minced
  • 2 tsp minced fresh ginger
  • 2 Tbsp minced scallions
  • 2 Tbsp soy sauce
  • 1/4 tsp salt
  • 1/4 tsp black pepper

For the sauce:

  • 1 1/2 tsp sesame oil
  • 1 1/2 tsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 1 1/2 tsp crushed red pepper flakes, or more to taste
  • 3/4 cup orange marmalade
  • 1/4 cup hoisin sauce

Make the meatballs:

Preheat the oven to 500 degrees. Spray a baking sheet with cooking spray.

In a small bowl, stir together the milk & Panko breadcrumbs, let sit for 5 minutes.

In a large bowl, combine the ground meat, garlic, ginger, scallions, soy sauce, salt, pepper & soaked breadcrumbs. Use your hands to thoroughly combine the meat mixture & shape into balls using 2 to 3 tablespoons of meat per meatball.

Place the shaped meatballs onto the prepared pan & bake for 12 to 15 minutes until the meatballs are fully cooked. While the meatballs are baking, prepare the sauce.

Make the sauce:


Add the sesame oil & olive oil to a small saucepot over medium-low heat. Add the garlic & ginger. Cook for about 2 minutes until golden brown, stirring constantly.

Add the red pepper flakes, orange marmalade & hoisin sauce. Cook, stirring occasionally, for 5 minutes until the sauce has thickened slightly.

Remove the meatballs from the oven & transfer into a large bowl. Pour the sauce on top, toss to coat. Serve immediately.

**If you are making these ahead of time (we usually do), make the sauce in a Dutch oven. Then you can put the cooked meatballs in there, coat them with the sauce & keep them warm until you’re ready to eat.

**We serve these over rice for the full Chinese takeout fix affect.

**These make great leftovers, so feel free to make a double batch.

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