Pan Cooked Honey Orange Chicken Meatballs
These delightful chicken meatballs are infused with honey and orange flavors, creating a sweet and tangy dish that's perfect for a family dinner or entertaining guests. Cooked to perfection in a skillet, they make for an easy weeknight meal.
Equipment
- 1 mixing bowl
- 1 baking sheet or plate
- 1 large skillet
- 1 whisk
- 1 measuring cups and spoons
- 1 cooking spatula
Ingredients
- 1 pound ground chicken
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil for cooking
- ¼ cup honey
- ¼ cup fresh orange juice
- Zest of 1 orange
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
Instructions
- In a large mixing bowl, combine ground chicken, breadcrumbs, grated Parmesan cheese, egg, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are fully incorporated.
- Form the chicken mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet or plate.
- Heat olive oil in a large skillet over medium heat. Add the meatballs to the skillet, cooking for about 8-10 minutes, turning occasionally until they are golden brown and cooked through (internal temperature should reach 165°F).
- While the meatballs are cooking, whisk together honey, fresh orange juice, orange zest, soy sauce, and cornstarch in a bowl until smooth.
- Once the meatballs are cooked, pour the honey orange sauce over them in the skillet. Stir gently to coat the meatballs, cooking for an additional 5 minutes until the sauce thickens slightly.
- Remove from heat and let the meatballs sit for a couple of minutes. Serve warm.
Notes
Serve the meatballs over rice or with a side of steamed vegetables for a complete meal.
Adjust the sweetness of the sauce by modifying the amount of honey according to your taste preference.
Leftover meatballs can be stored in the refrigerator for up to 3 days and reheated in the skillet.