Orange-Glazed Chicken Meatballs

Juicy, aromatic chicken meatballs in a thick, orange glaze make for a flavorful midweek dinner that everyone’s going to love.

Paired with yu choy, these orange-glazed chicken meatballs are juicy, filling, and perfect with a side of white rice.

This recipe stemmed from my Spicy Orange Chicken recipe. Instead of using lightly breaded, chopped chicken thighs, I serve a very similar orange sauce over juicy chicken meatballs instead. They’re sweet, savory, and just spicy enough to keep it interesting. The sauce uses fresh orange juice, Shaoxing wine, rice vinegar, brown sugar, and tamari for a glossy, sweet, spicy glaze that coats the meatballs perfectly. It’s not too sweet, but instead delivers a balanced sweet, spicy, savory, and tangy flavor.

The meatballs are pan-seared until golden, then gently simmered in a thick sauce so they stay juicy and tender all the way through. Fresh ginger, garlic, and shallot give the chicken an irresistible aromatic flavor that tastes so good against the orange sauce.

For greens, I chose yu choy for its subtly sweet, earthy flavor and because it holds up well in the sauce. Use your favorite green here, like chopped cabbage, halved baby bok choy, or even chopped baby spinach, and just adjust the cooking time as needed.

How to make these orange-glazed chicken meatballs

Juicy chicken meatballs that are browned, then simmered in an orange sauce that I could probably drink on its own.

What you need

• Meatballs: I use ground chicken–though ground pork or turkey would also work–along with garlic, ginger, shallot, egg, panko, tamari, and sesame oil.
• Orange sauce: Fresh orange juice, Shaoxing wine, rice vinegar, brown sugar, chili oil, and cornstarch create a glossy, sweet, and lightly spicy sauce.
• Yu choy: This adds a nice vegetal element, but try it with cabbage, baby bok choy, or even baby spinach.
• White rice and sesame seeds: For serving, but you could serve it with cooked noodles if preferred.

How to make it

Step 1: Whisk the sauce.
Combine the sauce ingredients and whisk until smooth.

Step 2: Make the meatballs.
Combine ground chicken, garlic, ginger, shallot, tamari, egg, sesame oil, and panko. Mix until just combined. Form into tablespoon-sized meatballs and refrigerate briefly.

Step 4: Brown the meatballs.
Heat neutral oil in a wide pot over medium. Sear the meatballs for 3 to 5 minutes per side until browned. Work in batches if needed.

Step 5: Simmer the meatballs.
Wipe out excess oil, return meatballs to the pot, and pour the sauce on top. Bring to a bubble, reduce heat, cover, and simmer 20 to 25 minutes until the internal temperature reaches 165ºF.

Step 6: Finish with greens.
Add the white scallion parts and yu choy. Cover and simmer 5 minutes until wilted. Adjust seasoning and loosen the sauce with a splash of water if needed.

Step 7: Serve.
Spoon over rice and garnish with scallion greens and sesame seeds.

FAQ

Can I substitute the yu choy?
Yes. Baby bok choy, spinach, napa cabbage, or even chopped broccolini all work well.

What can I use instead of Shaoxing wine?
Dry sherry is the best substitute. If you prefer to avoid alcohol, use additional orange juice plus a small splash of rice vinegar.

Can I bake the meatballs instead?
Yes. Bake at 400ºF for 15 to 18 minutes until browned and cooked through, then simmer briefly in the sauce to glaze.

Can I make this ahead?
Yes. The meatballs and sauce can be made up to 3 days in advance and stored in the refrigerator. Reheat gently on the stovetop with a splash of water to loosen the sauce.

Storage and Reheating Tips

• Store leftovers in an airtight container for up to 3 days.
• Reheat gently on the stovetop with a splash of water to loosen the sauce.
• Freezing is possible, though the texture of the greens may soften.

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