Chicken Meatballs with Pineapple Orange Glaze
Juicy, tender, and bursting with tropical flavor, these Chicken Meatballs with Pineapple Orange Glaze are a game-changer for weeknight dinners or party appetizers! Made with ground chicken, panko breadcrumbs, and a hint of soy sauce, these oven-baked meatballs are irresistibly savory. The star of the dish is the glossy pineapple-orange glaze, a sweet-and-tangy sauce infused with pineapple juice, orange juice, and honey, thickened to perfection for an irresistibly sticky coating. Quick to prepare in just 45 minutes, this recipe is perfect for busy cooks looking for a satisfying meal that's light yet packed with vibrant flavors. Serve these meatballs as a main dish over steamed rice for a tropical-inspired dinner or as an impressive appetizer for your next gathering. Don’t forget to garnish with chopped green onions for the perfect finishing touch!
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Recipe Information
Ingredients
- 500 grams Ground chicken
- 50 grams Panko breadcrumbs
- 1 large Egg
- 2 cloves Garlic, minced
- 2 stalks Green onion, finely chopped
- 2 tablespoons Soy sauce
- 0.5 teaspoons Ground black pepper
- 240 ml Pineapple juice
- 120 ml Orange juice
- 2 tablespoons Honey
- 1 tablespoon Soy sauce (for glaze)
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Vegetable oil
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine ground chicken, panko breadcrumbs, egg, minced garlic, chopped green onion, soy sauce, and ground black pepper. Mix until evenly combined.
Using your hands or a medium cookie scoop, form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
Bake the meatballs in the oven for 15-18 minutes, or until golden brown and fully cooked through with an internal temperature of 74°C (165°F).
While the meatballs bake, prepare the pineapple-orange glaze. In a small saucepan, combine pineapple juice, orange juice, honey, and soy sauce. Bring the mixture to a simmer over medium heat, stirring occasionally.
In a small bowl, mix cornstarch and water to create a slurry. Slowly whisk the slurry into the simmering sauce and cook for 2-3 minutes, or until the glaze thickens to your desired consistency. Remove from heat.
Once the meatballs are fully cooked, heat the vegetable oil in a large skillet over medium heat.
Add the meatballs to the skillet and toss them gently to coat with the pineapple-orange glaze.
Serve immediately, garnished with extra chopped green onions if desired. Enjoy!
Nutrition Facts
Calories |
1630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 2865 mg | 125% | |
| Total Carbohydrate | 135.0 g | 49% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 82.4 g | ||
| Protein | 118.1 g | 236% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 226 mg | 17% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3580 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
