Orange Chicken Meatballs

• Meat

  • 1 1/2 lb Ground chicken

• Produce

  • 6 cloves Garlic
  • 1/2 tsp Ginger, ground
  • 2 tbsp Green onion
  • 1 tbsp Orange, zest

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1/2 cup Chicken broth, low-sodium

• Condiments

  • 1/2 cup Granulated sugar or honey
  • 6 tbsp Soy sauce, low sodium

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tbsp Cornstarch
  • 1 tsp Red pepper flakes
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/3 cup White or rice vinegar

• Bread & Baked Goods

  • 1/2 cup Panko breadcrumbs

• Drinks

  • 1/2 cup Orange juice, freshly squeezed

• Dairy

  • 1/4 cup Milk

• Liquids

  • 1 tbsp Water

Found on lifemadesimplebakes.com

Description

Ingredients

• For the meatballs
• ¼ c. milk
• ½ c. panko breadcrumbs
• 
1½ lb. ground chicken
• 1 egg, lightly beaten
• 3 cloves garlic, minced
• 
2 tbsp. green onion, minced
• 2 tbsp. low-sodium soy sauce
• ¼ tsp. ground ginger
• 
1/4 tsp. salt
• 
1/4 tsp. black pepper
• For the sauce:
• ½ c. low-sodium chicken broth
• ½ c. freshly squeezed orange juice
• 1 tbsp. freshly grated orange zest
• ½ c. granulated sugar or honey
• ⅓ c. white or rice vinegar
• ¼ c. low-sodium soy sauce
• 3 cloves garlic, minced
• ¼ tsp. ground ginger
• ¼ tsp. black pepper
• 1 tsp. red pepper flakes
• 1 tbsp. cold water
• 1 tbsp. cornstarch

Directions

• Preheat oven to 450 degrees. Line a standard size baking sheet with parchment paper or a baking mat, set aside.
• In a large mixing bowl, combine the milk and panko breadcrumbs. Allow to soak for 5 minutes. Add the chicken, egg, garlic, green onion, soy sauce, ginger, salt and pepper. Using your hands, mix together just until combined (overworking it will cause the meatballs to be dense).
• Shape into meatballs and place onto the prepared baking sheet. Place in the oven and bake for about 15 minutes or until cooked throughout (internal temperature of 165).
• Meanwhile, in a small saucepan set over medium-low heat, combine the chicken broth, orange juice, orange zest, sugar or honey, vinegar, soy sauce, garlic, ginger, black pepper and red pepper flakes. Bring the mixture to a low simmer. In a small bowl whisk together the cold water and cornstarch, add to the saucepan. Whisk until combined, continue cooking for 5 minutes or until the sauce thickens (I usually let mine go for about 8 minutes).
• Place the meatballs in a large bowl and cover with sauce. Toss to coat, serve hot.