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Spicy Orange Chicken Meatballs



Tender, flavorful chicken meatballs tossed in a sweet, spicy, and sticky orange sauce, with a side of roasted broccoli.


-1 lb ground chicken

-1 egg

-1/2 cup panko or almond flour

-4 garlic cloves, minced or grated

-1 tbsp fresh ginger, grated

-2 green onions, finely chopped

-1 tbsp soy sauce

-1 tbsp Just Jan’s Tangerine Sriracha

-Black pepper, to taste


-1 head broccoli, cut into florets

-1-2 tbsp olive oil

-Salt, pepper, garlic powder to taste


-2 tbsp Just Jan’s Tangerine Sriracha (more if you like it spicier)

-3 tbsp soy sauce

-3 tbsp rice vinegar

-3 tbsp honey

-1 tsp fresh ginger, grated

-2 cloves garlic, minced

-1/2 cup orange juice

-Zest from 1 orange

  1. Preheat the oven to 450 degrees F. Line a large baking sheet with parchment.
  2. Add all meatball ingredients to a large bowl and mix well. Use a cookie scoop and oiled hands to roll the mixture into 1 inch balls (will make 13-15 meatballs) and place them on one side of the baking sheet.
  3. Toss the broccoli with the oil, salt, pepper, and garlic powder. Place on the other side of the baking sheet.
  4. Bake for 15 minutes or until the meatballs reach an internal temperature of 165 degrees F.
  5. Meanwhile, combine all sauce ingredients in a medium skillet. Set over medium-high heat and bring the sauce to a boil for 5-8 minutes, until the sauce thickens and reduces by about 1/3. Keep on low heat.
  6. When the meatballs are done, add them to the pan with the sauce and toss over low heat until meatballs are well-coated.
  7. Serve over rice or cauliflower rice with thinly sliced green onions and sesame seeds.

Recipe written by and photo courtesy of Tiffany Fuster


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