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Baked Orange Chicken Meatballs | No Thanks to Cake


For the Meatballs

  • ¼ cup skim milk
  • ¼ cup Panko breadcrumbs
  • 1 ½ lb. lean ground chicken breast
  • 2 cloves garlic, minced
  • 2 tsp. fresh ginger, minced
  • 2 Tbsp. scallions, minced
  • 2 Tbsp. soy sauce, reduced sodium
  • ¼ tsp. salt
  • ¼ tsp. black pepper

For the Orange Sauce

  • 1 ½ tsp. sesame oil
  • 1 ½ tsp. olive oil
  • 2 cloves garlic, minced
  • 1 tsp. fresh ginger, minced
  • 1 ½ tsp. crushed red pepper flakes, or more to taste
  • ¾ cup orange marmalade, reduced sugar preferred
  • ¼ cup hoisin sauce


  • Preheat the oven to 500ºF. Spray a mini-muffin pan or baking dish with cooking spray.
  •  In a small bowl, stir together the milk and Panko breadcrumbs and let sit for 5 minutes.
  • In a large bowl, combine the ground chicken, garlic, ginger, scallions, soy sauce, salt, pepper and soaked breadcrumbs. Use your hands to thoroughly combine the meat mixture and then shape it into balls using 2 to 3 tablespoons of meat per meatball.
  • Place the shaped meatballs into the prepared pan and bake for 12 to 15 minutes until the meatballs are fully cooked. While the meatballs are baking, prepare the sauce.
  • Add the sesame oil and olive oil to a small saucepan over medium-low heat. Add the garlic and ginger and cook, stirring, for about 2 minutes until golden brown.
  • Add the red pepper flakes, orange marmalade and hoisin sauce, and cook, stirring occasionally, for 5 minutes until the sauce has thickened slightly.
  • Remove the meatballs from the oven and transfer them into a large bowl. Pour the sauce on top and toss to coat. Serve immediately over steamed broccoli.