Ingredients
Scale
For the Meatballs:
- 1/4 cup milk
- 1/2 cup panko breadcrumbs
- 1 1/2 lbs ground chicken
- 1 egg, lightly beaten
- 3 cloves garlic, minced
- 2 Tbsp green onion, minced
- 2 Tbsp low-sodium soy sauce
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/4 tsp black pepper
For the Sauce:
- 1/2 cup low-sodium chicken broth
- 1/2 cup freshly squeezed orange juice
- 1 Tbsp freshly grated orange zest
- 1/2 cup granulated sugar or honey
- 1/3 cup white or rice vinegar
- 1/4 cup low-sodium soy sauce
- 3 cloves garlic, minced
- 1/4 tsp ground ginger
- 1/4 tsp black pepper
- 1 tsp red pepper flakes
- 1 Tbsp cold water
- 1 Tbsp cornstarch
Instructions
- Preheat Oven: Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
- Make Meatballs: In a bowl, combine milk and breadcrumbs. Let sit for 5 minutes. Add ground chicken, egg, garlic, green onion, soy sauce, ginger, salt, and pepper. Mix well. Shape into meatballs.
- Bake Meatballs: Place meatballs on prepared baking sheet. Bake for 15 minutes or until cooked through.
- Make Sauce: In a saucepan, combine chicken broth, orange juice, orange zest, sugar, vinegar, soy sauce, garlic, ginger, pepper, and red pepper flakes. Simmer.
- Thicken Sauce: Mix water and cornstarch. Add to sauce, whisking until thickened. Simmer for 5-8 minutes.
- Combine: Toss cooked meatballs in the sauce. Serve over rice or noodles.
Prep Time: 20 minutes Cook Time: 25-30 minutes Total Time: 45-50 minutes
Kcal: Approximately 300-350 per serving Servings: 4-6