Baked Orange Chicken Meatballs

Skip the Chinese takeout and make these yummy Baked Orange Chicken Meatballs!  These meatballs are baked in a mini muffin pan which makes these little guys super easy to prepare.

Baked Orange Chicken Meatballs

I have never baked meatballs in a muffin pan until I found this genius idea from Kelly at Just a Taste. Well let me tell you this is how I will be making my meatballs from now on! Perfection!

Baked Orange Chicken Meatballs

You can also make these ahead of time and reheat for leftovers. Serve with some rice or quinoa and veggies for a meal or alone as an appetizer. If serving as an appetizer I would suggest keeping them warm in a crock pot so the sauce stays saucey and does not thicken up too much as they cool.

Baked Orange Chicken Meatballs

Baked Orange Chicken Meatballs
Serves 8
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Nutrition Facts
Serving Size
144g
Amount Per Serving
Calories 291
Calories from Fat 105
% Daily Value *
Total Fat 12g
18%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 92mg
31%
Sodium 483mg
20%
Total Carbohydrates 28g
9%
Dietary Fiber 1g
3%
Sugars 21g
Protein 21g
Vitamin A
4%
Vitamin C
4%
Calcium
4%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. For the Meatballs

  2. 1/4 cup milk of your choice
  3. 1/4 cup Panko breadcrumbs
  4. 1 1/2 pounds ground chicken or turkey
  5. 2 cloves garlic, minced
  6. 2 teaspoons fresh ginger, minced
  7. 2 tablespoons green onion, chopped
  8. 2 tablespoons soy sauce
  9. Salt and pepper to taste
  10. For the Sauce

  11. 1 1/2 teaspoons sesame oil
  12. 1 1/2 teaspoons olive oil
  13. 2 cloves garlic, minced
  14. 1 teaspoon fresh ginger, minced
  15. 1 1/2 teaspoons crushed red pepper flakes
  16. 3/4 cup orange marmalade
  17. 1/4 cup hoisin sauce
Instructions
  1. Preheat oven to 500 degrees. Spray a mini muffin pan with non stick cooking spray and set aside.
  2. Starting with the Meatballs, in a small bowl add milk and Panko. Mix together and let sit for 5 minutes.
  3. In a large bowl add the ground chicken, garlic, ginger, green onion, soy sauce, salt, pepper, and soaked Panko. Combine by using your hands. Shape into small meatballs and place in muffin pan.
  4. Bake for about 12-15 minutes or until cooked. While meatballs are cooking prepare the sauce.
  5. Now onto the Sauce. Add sesame oil and olive oil to a small sauce pan over medium-low heat. Add garlic and ginger and cook until golden brown.
  6. Add red pepper flakes, orange marmalade, and hoisin sauce. Cook and stir for about 5 minutes or until sauce has slightly thickened.
  7. Remove meatballs from oven and place in a large bowl and top with sauce to coat. Serve immediately.
Adapted from Just a Taste
Adapted from Just a Taste
Kim's Healthy Eats http://www.kimshealthyeats.com/
Enjoy!

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