Orange Sesame Sticky Chicken Meatballs

• 1 lb ground chicken
• 1/4 cup panko breadcrumbs
• 1 egg
• 1 tbsp soy sauce
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 2 tbsp orange zest
• 1/4 cup orange juice
• 1/4 cup honey
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp cornstarch
• 2 tbsp sesame seeds
• Salt to taste
• Green onions for garnish

Steps

1. 1 In a bowl, combine ground chicken, panko, egg, soy sauce, ginger, garlic, and 1 tbsp orange zest. Mix gently.
2. 2 Form mixture into 1-inch meatballs. Set aside.
3. 3 In a saucepan, whisk together orange juice, honey, remaining orange zest, rice vinegar, sesame oil, cornstarch, and a pinch of salt.
4. 4 Bring the sauce to a simmer over medium heat, stirring occasionally until thickened.
5. 5 Heat oven to 400°F. Place meatballs on a lined baking sheet and bake for 15 minutes.
6. 6 Add meatballs to the sauce and coat well. Simmer for 5 minutes to let them absorb the glaze.
7. 7 Sprinkle with sesame seeds before serving.
8. 8 Garnish with green onions and serve.

Equipment

• Baking sheet
• Mixing bowl
• Saucepan

Variations

• Substitute ground turkey for chicken for a leaner option.
• Add a dash of chili flakes to the glaze for a spicy kick.

Substitutions

• Use maple syrup instead of honey for a different flavor profile.
• If you don't have rice vinegar, substitute with apple cider vinegar.

Pairings

• Steamed broccoli
• Sticky rice
• Asian pear slices

Nutrition

Tips

• For a crispier texture, pan-sear the meatballs before baking.
• The sauce thickens as it cools, so add a splash of water if you prefer a thinner consistency.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a sauce-covered skillet to restore glaze.

Serving Suggestions

• Serve with steamed jasmine rice.
• Pair with a fresh cucumber salad for a refreshing contrast.

FAQ