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Orange Chicken Meatballs
Yield: 18
Nicole Kendrick
@goldengracekitchen
00:10
Prep
00:10
Cook
00:20
Total Time
Ingredients & Directions
Directions
Meatballs
1 lb
1 tablespoon
olive oil, to coat baking tray
2 tablespoons
arrowroot starch
1 tablespoon
gluten free soy sauce or coconut aminos
1 teaspoon
minced garlic
1/8 teaspoon
ground ginger
1/8 teaspoon
salt
1/8 teaspoon
black pepper
1/4 cup
panko bread crumbs
1
egg
- Lightly brush olive oil on a baking tray.
- Preheat the oven to 400°F.
- In a large mixing bowl, combine the ground chicken with all of the meatball ingredients and mix until combined.
- Use a 1" kitchen scoop to make meatballs and roll to smooth before placing on the greased baking sheet.
- Place the meatballs about 1/2" apart on the tray and bake in the preheated oven for about 10 minutes, or until the internal temperature of each meatball reaches 165°F.
- Prepare the sauce while the meatballs are cooking.
- Remove the meatballs from the oven and toss in the sauce.
- To serve as an appetizer, skewer 2 or 3 meatballs on a cocktail pick or toothpick, or serve over steamed or fried rice for an easy meal.
Orange Sauce
1 1/2 teaspoons
sesame oil
juice from half of an orange
2 tablespoons
sweet chili sauce
1/4 cup
gluten free soy sauce or coconut aminos
1/8 teaspoon
ground ginger
3 tablespoons
orange marmalade
2 tablespoons
hoisin sauce
1 tablespoon
rice wine vinegar
1 teaspoon
corn starch
2 teaspoons
water
- While the meatballs are baking, prepare the orange sauce.
- In a small sauce pan or wok, heat the sesame oil, orange juice, sweet chili sauce, soy sauce, ginger, orange marmalade, hoisin sauce, and rice wine vinegar over medium heat mixing well until it begins to boil lightly.
- In a small bowl, make a slurry by combining the corn starch and water and stir it into the boiling sauce mixture until it reaches the desired thickness.
- Remove from heat and toss the cooked meatballs in the hot orange sauce.
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Orange Chicken Meatballs
Nicole Kendrick
@goldengracekitchen
Yield: 18
00:10
Prep
00:10
Cook
00:20 Total Time
Ingredients
Directions
Meatballs
1 lb
1 tablespoon
olive oil, to coat baking tray
2 tablespoons
arrowroot starch
1 tablespoon
gluten free soy sauce or coconut aminos
1 teaspoon
minced garlic
1/8 teaspoon
ground ginger
1/8 teaspoon
salt
1/8 teaspoon
black pepper
1/4 cup
panko bread crumbs
1
egg
- Lightly brush olive oil on a baking tray.
- Preheat the oven to 400°F.
- In a large mixing bowl, combine the ground chicken with all of the meatball ingredients and mix until combined.
- Use a 1" kitchen scoop to make meatballs and roll to smooth before placing on the greased baking sheet.
- Place the meatballs about 1/2" apart on the tray and bake in the preheated oven for about 10 minutes, or until the internal temperature of each meatball reaches 165°F.
- Prepare the sauce while the meatballs are cooking.
- Remove the meatballs from the oven and toss in the sauce.
- To serve as an appetizer, skewer 2 or 3 meatballs on a cocktail pick or toothpick, or serve over steamed or fried rice for an easy meal.
Orange Sauce
1 1/2 teaspoons
sesame oil
juice from half of an orange
2 tablespoons
sweet chili sauce
1/4 cup
gluten free soy sauce or coconut aminos
1/8 teaspoon
ground ginger
3 tablespoons
orange marmalade
2 tablespoons
hoisin sauce
1 tablespoon
rice wine vinegar
1 teaspoon
corn starch
2 teaspoons
water
- While the meatballs are baking, prepare the orange sauce.
- In a small sauce pan or wok, heat the sesame oil, orange juice, sweet chili sauce, soy sauce, ginger, orange marmalade, hoisin sauce, and rice wine vinegar over medium heat mixing well until it begins to boil lightly.
- In a small bowl, make a slurry by combining the corn starch and water and stir it into the boiling sauce mixture until it reaches the desired thickness.
- Remove from heat and toss the cooked meatballs in the hot orange sauce.
