Name: Orange Sriracha Chicken Meatballs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 pounds ground chicken; ½ tsp salt; ¼ tsp white pepper; 1 tsp garlic powder; 1 tsp dried onion; 1 egg; 4 tbsp panko breadcrumbs; 1 tbsp vegetable oil; 1 tbsp unsalted butter; 4 garlic cloves (grated); 1 tsp grated ginger; ¾ cup fresh orange juice; 2 tbsp low sodium soy sauce; 1 tbsp toasted sesame oil; 3 tbsp honey; 3 tbsp sriracha (more or less to taste); 4 tbsp orange marmalade; 4 scallions (chopped)

Orange sriracha chicken meatballs. Tender meatballs simmered in a sticky, sweet and spicy sauce. Super easy to make and ready in 30 minutes. Flavorful and anything but boring – weeknight dinner just got an upgrade!

Why you’ll love these easy orange chicken meatballs

This recipe is all about that spicy sauce: sweet, tangy and just with the right amount of heat to keep things interesting.

Weeknight winner? Absolutely. It’s fast, easy, and made with simple ingredients.

Super versatile, too. Serve over rice, toss with noodles, throw them into a crisp salad, or swap the ground chicken for pork or turkey if that’s your vibe.

The magic happens when the meatballs simmer in the sauce, soaking up all that garlicky orange-sriracha goodness. Every bite? Packed with flavor. So good.

Follow my step-by-step video or join me on YouTube – let’s make this happen!

Orange sriracha chicken meatballs ingredients

Ground chicken: Use ground chicken thighs for perfectly tender and juicy meatballs. You can also swap for ground turkey or pork.
Panko breadcrumbs: They keep the meatballs moist by absorbing the juices and locking in flavor.
Seasoning: A simple but bold blend of garlic powder, dried onion, white pepper and salt.
Egg: Works as a binder, holding the ground meat, breadcrumbs and spices together.
Olive oil and unsalted butter: Used to sear the meatballs, creating a golden crust.
Scallions: Add a hint of sharp, fresh aroma.
Garlic and ginger: Essential for that bold, savory kick.

Orange: Freshly squeezed juice for the perfect balance of acidity and natural sweetness. You’ll need about 1 large orange or 2 small.
Orange marmalade: A simple, store-bought sweet marmalade works perfectly.
Low-sodium soy sauce: Adds a savory, umami base without overpowering the flavors.
Sesame oil: Brings a nutty touch.
Honey: Creates that sticky, sweet glaze that coats the meatballs beautifully.
Sriracha: The star ingredient for just the right amount of heat. Three tablespoons won’t make it overly spicy, just a gentle warmth. Want it hotter? Add more! No sriracha? Swap it for Asian chili garlic sauce.

How to easily shape meatballs

Chicken meatballs can be sticky when rolling, but these simple tricks will make it effortless:

Use wet hands: Lightly dampen your hands with water to prevent sticking.
Lightly oil your hands: A small amount of neutral cooking oil works just as well.
Chill the mixture: Let the meatball mixture rest in the fridge for 15–20 minutes to firm up, making it easier to roll.

Serving suggestions

Serve these flavorful meatballs over steamed rice, fried rice, rice noodles, or egg noodles for a hearty, satisfying meal.
Top with fresh cilantro for a bright, fresh contrast.
Pair with a crunchy cucumber salad or a side of steamed or sautéed broccoli, zucchini, green beans, bok choy, or green peas for extra color and texture.

Storing tips

Fridge: Store in airtight containers in the refrigerator for up to 3 days.
Freezer: Transfer the fully cooked dish to a freezer-safe container and freeze for up to 3 months.

Orange Sriracha Chicken Meatballs

Why you’ll love these easy orange chicken meatballs