ORANGE GLAZED MEATBALLS AND VEGGIES RECIPE BY TASTY
Here's what you need: broccoli, carrot, onion, olive oil, salt, pepper, ground turkey, egg, panko breadcrumbs, garlic, ginger, green onion, soy sauce, salt, pepper, orange marmalade, rice vinegar, sesame oil, garlic, ginger, salt, pepper
Provided by Hitomi Aihara
Categories Dinner
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 475°F (240°C).
- In a bowl, combine all ingredients for the meatballs. Mix until all ingredients are incorporated.
- Using your hands or a spoon, roll a bit of the meat mixture in between your hands until a meatball is formed. Place on a baking sheet lined with parchment paper.
- Next to the meatballs, spread assorted veggies and lightly with drizzle oil, salt, and pepper.
- Bake at for 15 minutes, or until meatballs are cooked through and vegetables are soft.
- In a microwave-safe bowl, add all the ingredients for the orange sauce.
- Stir orange sauce until well combined.
- Microwave for 1 minute, stirring at 30 seconds.
- Put veggies and meatballs over a bowl of rice and pour the sauce as desired.
- Enjoy!
Nutrition Facts : Calories 449 calories, Carbohydrate 50 grams, Fat 17 grams, Fiber 2 grams, Protein 24 grams, Sugar 39 grams
ORANGE-GLAZED MEATBALLS
I love the sweet orange marmalade paired with the zip of a jalapeno in this sweet-sour glaze. -Bonnie Stallings, Martinsburg, West Virginia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 meatballs.
Number Of Ingredients 5
Steps:
- Prepare meatballs according to package directions. , In a small saucepan, heat the marmalade, orange juice, half of the green onions and the jalapeno., Place meatballs in a serving dish; pour glaze over the top and gently stir to coat. Garnish with remaining green onions.
Nutrition Facts : Calories 125 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 208mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
EASY ORANGE CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, soy sauce, orange juice, cornstarch, oil, orange juice, soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch
Provided by Hannah Williams
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice chicken breast into cubes.
- In a bowl, combine marinade ingredients. Add chicken and stir to coat.
- Let marinate at least 1 hour.
- In a pan, heat oil on medium-high heat. Remove chicken from marinade with a slotted spoon, and cook all sides until golden brown, about 5 minutes.
- Add sauce ingredients to pan and bring to a boil, mixing continuously, until mixture thickens, about 5 minutes.
- Serve over rice if desired.
- Enjoy!
Nutrition Facts : Calories 345 calories, Carbohydrate 22 grams, Fat 11 grams, Fiber 0 grams, Protein 36 grams, Sugar 11 grams
CHICKEN TERIYAKI MEATBALLS RECIPE BY TASTY
Here's what you need: ground chicken, egg, panko breadcrumbs, garlic, fresh ginger, soy sauce, scallion, salt, pepper, soy sauce, sesame oil, rice vinegar, honey, sriracha, brown sugar, garlic, fresh ginger, cornstarch, water, sesame seed, scallion
Provided by Tasty
Categories Appetizers
Yield 3 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper and set aside.
- Combine all ingredients for the meatballs in a bowl.
- Mix until all ingredients are well-blended.
- Use an ice cream scoop or a spoon and form into meatballs. Place on the baking sheet.
- Bake for 20-25 minutes (until lightly browned and the chicken is cooked through).
- In the meantime, prepare the glaze! Pour soy sauce, rice vinegar, sesame oil, honey, sriracha, garlic, ginger, and brown sugar into a sauce pan.
- Turn on medium heat, and stir until the sugar has dissolved.
- Then, pour in the cornstarch slurry and whisk until the sauce has thickened (about 5 minutes).
- Add the meatballs to the sauce pan and evenly coat them with the teriyaki glaze.
- Serve over rice or serve on their own! Garnish with Scallions and Sesame Seeds.
- Enjoy!
Nutrition Facts : Calories 638 calories, Carbohydrate 70 grams, Fat 21 grams, Fiber 1 gram, Protein 45 grams, Sugar 42 grams
ORANGE CHICKEN KEBABS WITH FRIED STICKY RICE BALLS RECIPE BY TASTY
Orange chicken is always great, but it's even better paired with sticky rice balls and fried to golden brown perfection. These skewers are great for dinner, or to pass around as a party snack. The marinade works double duty here - use half to flavor the chicken and reduce the other half to make a sticky glaze to brush over the finished kebabs.
Provided by Tresha Lindo
Categories Appetizers
Time 1h30m
Yield 10 kebabs
Number Of Ingredients 21
Steps:
- Rinse the sushi rice in a fine-mesh strainer until the water runs clear, then transfer to a medium bowl, cover with water, and soak for at least 30 minutes, up to 2 hours.
- While the rice is soaking, marinate the chicken: In a medium bowl, mix together the orange juice, chicken stock, orange zest, rice wine vinegar, soy sauce, sugar, garlic, ginger, and red pepper flakes. 3. Transfer half of the marinade to a large bowl, setting the rest aside.
- Add the chicken thighs to the large bowl of marinade. Toss to coat, then cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, up to 2 hours.
- Drain the rice, then add to a heavy-bottomed pot with the water and salt. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 12 minutes, until the liquid has been absorbed. 6. Remove the pan from the heat, keeping covered, and let the rice steam for another 10 minutes. Let the rice cool to room temperature.
- Line a baking sheet with parchment paper.
- Roll the rice into 20 1-inch (2 ½ cm) balls, then place on the prepared baking sheet and refrigerate until ready to use.
- Heat the oil in a large Dutch oven or heavy-bottomed pot until it reaches 375°F (190°C). Set a wire rack over a baking sheet.
- Add the reserved marinade to a medium saucepan. Bring to a boil over medium-high heat, then reduce by half, about 4 minutes.
- Combine 1 tablespoon of cornstarch and the water in a small bowl, then add to the reduced marinade and whisk to combine, until the sauce is smooth and thick enough to coat the back of a spoon. Remove the pot from the heat and set aside.
- In a large bowl, combine the remaining ⅓ cup (40 G) cornstarch, the flour, and salt.
- Remove the chicken from the marinade and add to the flour mixture. Toss until well coated.
- Leaving ½ inch (1 ¼ cm) of space at the top, alternately thread 2 rice balls and 2 pieces of chicken onto each skewer, allowing them to touch.
- Fry the skewers in the hot oil, a few at a time, for 4-5 minutes, until golden brown and the internal temperature of the chicken reaches 165°F (74°C). Transfer to the wire rack to drain. Brush the skewers with the sauce.
- Transfer to a serving platter and garnish with the scallions and sesame seeds. Serve warm.
- Enjoy!
CHICKEN MEATBALLS RECIPE BY TASTY
Chicken dinner takes a new shape with these savory meatballs! They're baked, not fried, for a hands-off, mess-free meal. Serve over your favorite pasta and sauce, or alongside your favorite vegetables. Hint: Make a double batch and freeze half for another night!
Provided by Betsy Carter
Categories Lunch
Time 40m
Yield 14 meatballs
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil.
- Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes.
- Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Remove the pan from the heat and let the onion mixture cool to room temperature.
- In a large bowl, combine the ground chicken, egg, panko, Parmesan, parsley, salt, pepper, and the onion mixture and use your hands to mix until just combined.
- Roll the chicken mixture into 1½-inch balls and place on the prepared baking sheet, spacing 2 inches apart.
- Bake the meatballs until browned and cooked through, 20 to 25 minutes.
- Serve with pasta and sauce of your choice.
- Enjoy!
Nutrition Facts : Calories 109 calories, Carbohydrate 4 grams, Fat 5 grams, Fiber 0 grams, Protein 9 grams, Sugar 1 gram
ORANGE-GLAZED CHICKEN & CHORIZO MEATBALLS
These tasty southwestern meatballs warm up a buffet. I add pomegranate seeds, jalapeno pepper jelly and cilantro to make everything pop with color. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Crush croutons into fine crumbs. Add 1/2 cup picante sauce and 1 tablespoon orange juice concentrate; let stand 10 minutes., Stir in 2 tablespoons cilantro, egg and salt. Crumble chicken and chorizo into crouton mixture; mix well. With wet hands, shape into 1-in. balls. Place on a greased rack in a 15x10-in. baking pan. Bake until a thermometer reads 165°, 15-20 minutes., Meanwhile, in a small saucepan over medium heat, stir together marmalade, pepper jelly, remaining picante sauce and remaining orange juice concentrate. Bring to a boil. Reduce heat; simmer 5 minutes. Stir in mango, 1 tablespoon cilantro and, if desired, 1/3 cup pomegranate seeds. Pour sauce over meatballs. Serve with remaining cilantro and, if desired, pomegranate seeds.
Nutrition Facts : Calories 71 calories, Fat 2g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 169mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein.
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