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- 1 pound ground chicken or turkey - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 teaspoon ginger, grated - Salt and pepper to taste For this dish, I like to use ground chicken or turkey. They have a light flavor that pairs well with the sweet glaze. The breadcrumbs and Parmesan add texture and a cheesy kick. The egg helps bind everything together. Garlic and ginger give the meatballs a nice zing. Don’t forget to add salt and pepper to boost the taste. - 1/2 cup orange juice - 1 tablespoon soy sauce - 1 tablespoon honey - 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry for thickening) - Salt and pepper The sauce is the star here. Orange juice gives it a bright flavor. Soy sauce adds depth, and honey sweetens the mix. The cornstarch slurry thickens the sauce, making it sticky. A pinch of salt and pepper enhances all the flavors. - 2 green onions, finely sliced - Sesame seeds - 1 cup jasmine rice - 2 cups chicken broth For garnishing, I use green onions for a fresh crunch and sesame seeds for a nutty taste. Jasmine rice is my go-to because it pairs perfectly with the meatballs. Cooking it in chicken broth adds extra flavor, making every bite delightful. - In a large bowl, combine: - 1 pound ground chicken or turkey - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 teaspoon ginger, grated - Salt and pepper to taste Mix these ingredients until well blended. This step is key for flavor. - Next, scoop out small portions of this mixture, about 1 tablespoon each. Roll them into balls. This will help ensure even cooking. Place the meatballs on a baking sheet lined with parchment paper. - Preheat your oven to 400°F (200°C). This makes sure the meatballs cook evenly. - Bake the meatballs for about 20 minutes. They should be golden brown and cooked through. I always check the center to ensure they are not pink. - While the meatballs bake, rinse 1 cup of jasmine rice under cold water. This removes excess starch. - In a medium saucepan, bring 2 cups of chicken broth to a boil. Add the rice, cover it, and reduce the heat to low. Let it simmer for about 15 minutes. The rice will absorb the broth and become tender. - After 15 minutes, remove the saucepan from heat. Let it sit covered for 5 minutes, then fluff it with a fork. - In a small saucepan, mix together: - 1/2 cup orange juice - 1 tablespoon soy sauce - 1 tablespoon honey - A pinch of salt Bring this mixture to a simmer over medium heat. - Once it simmers, whisk in 1 teaspoon of cornstarch mixed with 1 tablespoon of water. This helps thicken the glaze. Cook for an additional 2 minutes until it coats the back of a spoon. - Once the meatballs are done, toss them in the orange glaze. Make sure each meatball is fully coated. - To serve, divide the rice among your plates. Top with the sticky orange glazed meatballs. If you like, drizzle extra glaze over the top. - For the finishing touch, garnish with finely sliced green onions and sesame seeds. This adds color and crunch. Enjoy your meal! Mixing your ingredients well is key to great meatballs. This ensures even flavor and texture. Use your hands to really blend everything together. It helps the meatballs hold together as they cook. For roll size, aim for about one tablespoon of mixture. This size cooks evenly and gives you a tender bite. If they are too big, they may not cook through. If they are too small, they'll dry out. Rinse your jasmine rice under cold water before cooking. This step removes excess starch and prevents clumping. Just place the rice in a fine-mesh sieve and run it under water until it runs clear. Adjust the amount of chicken broth for more flavor. If you want a richer taste, use less water and more broth. This simple tweak makes your rice more delicious. To get the right thickness for your glaze, simmer it long enough to reduce. It should coat the back of a spoon nicely. If it feels too thin, whisk in a cornstarch slurry. For extra flavor, add a pinch of salt or a splash of soy sauce. You can also mix in a bit of zest from an orange. This adds brightness and depth to the glaze. {{image_2}} You can swap the ground chicken or turkey for beef or pork. Both meats add rich flavors. If you want a lighter choice, try plant-based meat. There are many tasty options now, like lentils or chickpeas. Each protein gives the meatballs a unique taste and texture. Want to change the flavor? Adding spices can help. Try mixing in garlic powder, onion powder, or paprika. These spices enhance the meatballs. You can also play with herbs, like parsley or cilantro. If you love citrus, try using lemons or limes. Their zesty flavors will brighten the dish. Rice is a great base for this meal. You can use jasmine rice, but try brown rice for more fiber. Quinoa is another good option if you want something different. Pair your meatballs with colorful veggies like broccoli, bell peppers, or snap peas. This adds crunch and nutrition to your plate. To store leftover meatballs, place them in an airtight container. Keep them in the fridge for up to three days. Make sure they cool down before sealing. For the leftover rice, store it in a separate container. It will last about four days in the fridge. You can freeze meatballs and sauce separately. This helps keep the texture. Place the meatballs in a freezer bag. Squeeze out the air before sealing. For the sauce, use a small container. It should freeze well for up to three months. When you’re ready to eat, thaw them in the fridge overnight. For reheating, you can use either the microwave or the oven. The microwave is quick but may make the meatballs soft. To microwave, heat in short bursts and check often. The oven keeps the texture better. Preheat it to 350°F (175°C). Place the meatballs on a baking sheet for about 10 to 15 minutes. This way, they stay nice and tasty. Yes, you can use beef, pork, or even plant-based meats. Just keep the same amount. If you switch to beef or pork, adjust the fat content. Ground turkey or chicken is leaner, so cooking times may vary with fatty meats. To make it gluten-free, swap regular breadcrumbs for gluten-free ones. Use tamari instead of soy sauce. Both options work great in this recipe while keeping the flavors intact. If you lack orange juice, use lemon juice or lime juice for a tangy twist. Pineapple juice can also work for a sweeter flavor. Just adjust the sugar if needed. This recipe is not spicy. It has a mild flavor from the garlic and ginger. For a kick, add red pepper flakes or sriracha to the glaze. Start with a little, then taste and adjust. Yes, you can make the sauce ahead. Store it in the fridge for up to three days. Just reheat it on low heat before mixing it with the meatballs. If it thickens too much, add a splash of water for consistency. This blog post shared how to make tasty meatballs with an orange glaze. You learned about the key ingredients, like ground meat, breadcrumbs, and garlic. Following the step-by-step guide, you can prepare, cook, and serve the dish. I also offered tips for perfect meatballs and rice. You can try different meats and flavors to mix it up. With these easy steps, you can create a great meal your family will love. Enjoy making your meatballs and get creative!

Sticky Orange Glazed Meatballs & Rice

Savor the deliciousness of Sticky Orange Glazed Meatballs & Rice! This easy recipe elevates dinner with tender meatballs made from ground chicken or turkey, baked to perfection and coated in a sweet and tangy orange glaze. With just a few simple ingredients, you can create a delightful meal that your family will love. Click through to explore this mouthwatering recipe and bring a burst of flavor to your dinner table tonight!
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Ingredients
  

1 pound ground chicken or turkey

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 teaspoon ginger, grated

Salt and pepper to taste

1 cup jasmine rice

2 cups chicken broth

1 tablespoon soy sauce

1/2 cup orange juice

1 tablespoon honey

1 teaspoon cornstarch mixed with 1 tablespoon water (slurry for thickening)

2 green onions, finely sliced (for garnish)

Sesame seeds (for garnish)

Instructions
 

Prepare the Meatballs: In a large bowl, combine the ground chicken or turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, grated ginger, salt, and pepper. Mix well until fully combined.

    Form the Meatballs: Scoop out small portions of meat mixture (about 1 tablespoon each) and roll them into balls. Place the meatballs on a baking sheet lined with parchment paper.

      Bake the Meatballs: Preheat the oven to 400°F (200°C). Bake the meatballs for 20 minutes, or until cooked through and golden brown on the outside.

        Cook the Rice: While the meatballs are baking, rinse the jasmine rice under cold water. In a medium saucepan, bring the chicken broth to a boil. Add the rice, cover, and reduce the heat to low. Simmer for 15 minutes, or until the rice is tender. Remove from heat and let it sit, covered, for 5 minutes before fluffing it with a fork.

          Prepare the Sauce: In a small saucepan, combine the orange juice, soy sauce, honey, and a pinch of salt. Bring to a simmer over medium heat. Once simmering, whisk in the cornstarch slurry to thicken the sauce. Cook for an additional 2 minutes until the sauce coats the back of a spoon.

            Glaze the Meatballs: Once the meatballs are done, toss them in the prepared orange glaze ensuring they are fully coated.

              Serve: Divide the rice among serving plates and top with sticky orange glazed meatballs. Drizzle extra glaze over if desired and garnish with sliced green onions and sesame seeds.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4