Everyone loves a good bowl of Orange Chicken from your favorite take-out place. One specifically that comes to mind for me is from a certain fast food place that we used to get all the time over chow mein. However, I think if I ate that now, I would have had stomach pains for weeks. I made these Orange Chicken Meatballs and they really satisfy my cravings!
This recipe has a bunch of ingredients that you may already have in your pantry and can be a great "clean out the fridge" meal. You can add any veggies you like, any type of rice or noodles that you like, and make it your own. The important part of this recipe is really in the Orange Chicken Meatballs. That is where you will get all of your flavor!
As always, I love making meatballs in my air fryer, but you can make them in the pan- making this a one-pan meal or in the oven. It will taste just the same! One thing I recommend is making double the meatballs at one time so you can freeze them for down the road when you really aren't feeling like cooking.
This meal pictured is not Whole30 or Paleo, but can easily be made to fit your dietary needs. This exact meal is one that I really enjoy in my food freedom- a little bit of rice and some baby corn! To make this Whole30 and Paleo you can swap the baby corn for another one of your favorite veggies (I would add bell pepper). You can also swap the rice for cauliflower rice, or simply just leave it out and add extra veggies to make it more like a stir fry.
Tips for Orange Chicken Meatballs:
- Use any veggies and your favorite kind of rice to make this your own.
- Use your oven or just the pan for your meatballs if you do not have an air fryer.
- If you like it extra saucy, double the sauce recipe.
If you like this meatball recipe, check out this Curry Chicken Meatballs recipe!
Orange Chicken Meatballs
Ingredients
Meatballs
- 1 lbs Ground chicken
- 1 Egg
- 1 teaspoon Ginger
- 1 teaspoon Garlic
- 1 teaspoon coconut aminos
Sauce
- ¼ cup Coconut aminos
- ½ Orange juiced
- 2 tablespoon Water
- 1 tablespoon Rice wine vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Ginger powder
- 1 teaspoon Garlic powder
- ½ teaspoon Sriracha
- ¼ teaspoon Arrowroot powder
- Salt and pepper to taste
Veggies
- 1 head Broccoli- chopped
- ½ White Onion- diced
- 1 cup Snap Peas
- 1 cup Baby corn
Instructions
- Combine all meatball ingredients into a large mixing bowl. Mix gently until thoroughly combined. Be careful not to mix too much because it can make the meatballs dry.
- Spray the bottom of the air fryer, because they do stick. Use a small scoop, melon baller, or meat baller to make 1 inch diameter meatballs- 1 pound of meat typically makes about 20 meatballs.
- Place the meatballs in an air fryer with about an inch in between each (may have to do a couple of rounds depending on the size of your air fryer). Cook on 375 for about 10 minutes, making sure to flip halfway through. *** If you are not using an air fryer, cook the meatballs in the oven at 375 for about 20 minutes.
- While the meatballs are cooking, combine all of the sauce ingredients into a pan and whisk until smooth. Let this simmer for about 8-10 minutes until the sauce thickens.
- In another pan, choose all of your favorite veggies- for this recipe I used broccoli, snap peas, and baby corn. Cook them on medium-high for about 5 minutes.
- When the meatballs are done, put them in the pan with the sauce. Coat them thoroughly with the sauce.
- Serve over your favorite rice, veggies, and top with excess sauce. Enjoy!
Notes
- Use any veggies and your favorite kind of rice to make this your own.
- Use your oven or just the pan for your meatballs if you do not have an air fryer.
- If you like it extra saucy, double the sauce recipe.
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