Ingredients:
Meatballs:
1/4 cup milk
1/2 cup panko breadcrumbs
1 1/2 lb ground chicken
1 egg, lightly beaten
3 cloves garlic, minced
2 Tbsp green onion, minced
2 Tbsp low-sodium soy sauce
1/4 tsp ground ginger
1/4 tsp salt
1/4 tsp black pepper
Sauce:
1/2 cup low-sodium chicken broth
1/2 cup freshly squeezed orange juice
1 Tbsp freshly grated orange zest
1/2 cup granulated sugar or honey
1/3 cup white or rice vinegar
1/4 cup low-sodium soy sauce
3 cloves garlic, minced
1/4 tsp ground ginger
1/4 tsp black pepper
1 tsp red pepper flakes
1 Tbsp cold water
1 Tbsp cornstarch
Directions:
Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
In a bowl, combine milk and breadcrumbs. Let soak for 5 minutes. Add chicken, egg, garlic, green onion,
soy sauce, ginger, salt, and pepper. Mix until combined.
Form into meatballs and place on the baking sheet. Bake for 15 minutes or until the internal temperature
reaches 165 degrees.
For the sauce, combine broth, orange juice, zest, sugar, vinegar, soy sauce, garlic, ginger, black pepper,
and red pepper flakes in a saucepan over medium-low heat. Simmer.
Mix cornstarch with cold water and add to the sauce. Whisk and simmer for about 5-8 minutes until
thickened.
Toss meatballs in sauce and serve hot.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 450 kcal | Servings: 4