Orange Chicken Meatballs

IMG_3093Hi all– you know that orange chicken, the American version of Chinese food?  Here’s yet another iteration, that’s a little rounder and more tender–orange tinged little meatballs.

We had them for supper over brown rice, but I was thinking they’d be fun next time I’m taking an appetizer to dinner with friends.  And I’m pretty sure they’d be a hit next time the grand-girls come to eat!

ORANGE CHICKEN MEATBALLS

Meatballs:
1 pound ground chicken
1/4 cup breadcrumbs
1 egg
2 cloves garlic, minced
2 tab. onion, minced
1 tab. soy sauce
1/4 tsp. salt
1/4 tsp. freshly ground pepper

Sauce:
3 tab. olive oil
2 cloves garlic, minced
1 tsp. ground ginger
1 tsp. sweet Thai chili sauce
3/4 cup orange marmalade
2 tab. hoisin sauce
2 tab. soy sauce
2 green onions, slice fro garnish

In a mixing bowl thoroughly combine the chicken, breadcrumbs, egg, garlic, onion, 1 tab. soy sauce, salt and pepper.  I always think I can do it with a spoon, but hands are the best way to smoosh it up til it’s all blended.

Scoop out clumps of the chicken mixture and roll each spoonful into a small ball.  Set the meatballs onto a baking sheet that has been sprayed with cooking spray.  (Make about 15 meatballs)

Pop the sheet of meatballs into a 400 degree oven for about 20 minutes until they are cooked through and a little browned around the edges.

While that’s cooking, make the sauce.

In a skillet, heat the olive oil and add in the garlic.  Stir for a minute.  Then stir in the ginger, chili sauce, marmalade, hoisin sauce and soy sauce.  Let it simmer on low for a minute or two to thicken a bit.

When the meatballs are all baked– drop them into the sauce the mix them up to coat them well.  Set them out on a serving dish.  Scrape the extra sauce out of the skillet over the meatballs.  And sprinkle the chopped green onion over it all.  Done.  And delicious.

 

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