Orange Chicken Meatballs
There are a few recipes that become your favorite. Orange Chicken has been one of those recipes that have become a favorite ever since I had tried it.
When it's the orange season, Orange Chicken is a must dish at my place. This time around I couldn't experiment much with recipes with oranges but the other day while grocery shopping when I saw oranges at the store I couldn't resist picking up a few for this new recipe, Orange Chicken Meatballs that I had been meaning to try for so long. These meatballs are pan-fried using Kisan Canola Oil; these are not deep fried (tried making them a bit healthier).
There's always a healthier version and that is to bake them but I wanted a quick recipe so pan-frying seemed the best option. The star ingredient of the dish is Sambal Oelek Sauce, it's a hot sauce made with ground chilies.
It can be found at Asian/Condiments section of most grocery stores. This gives the meatballs and its accompanying sauce a kick of heat. You can totally adjust the spice level according to your liking. Best of all, these orange chicken meatballs are a quick fix meal prepared in 30 -40 minutes and are so so delicious.
These were served with garlic noodles to balance the flavors. Spicy meatballs in orange sauce with garlic noodles - sounds yum and fancy right? The combo was really awesome.
You can have them with noodles or basmati rice and serve them in bowls. For weight-watchers skip noodles/rice and simply bake these Orange Chicken Meatballs, don’t forget to brush the baking tray with Kisan Canola Oil.
Enjoy the deliciousness Ingredients: For the meatballs
- 1 lb Chicken Mince
- ½ Cup breadcrumbs
- 1 egg, lightly beaten
- ¼ cup mil
- 2 Tbsp Soy Sauce
- 1 tsp Garlic Salt
- ½ tsp Onion Powder
- ½ tsp Salt
- 1 tsp Ginger, finely chopped
- ½ tsp Black Pepper
- ½ tsp Sambal Oelek Sauce
- Kisan Canola Oil, for frying
- ¼ cup apricot jam
- 1/3 cup orange juice
- 1/2 teaspoon Sambal Olek sauce
- ¼ tsp crushed red pepper (optional)
- 1 lb egg noodles
- 4 oz (1/2 cup) unsalted butter
- 3 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp granulated white sugar
- 1 Tbsp oyster sauce
- 2 Tbsp fish sauce
Directions For Meatballs: In a bowl mix together milk and breadcrumbs. Let stand for about 10 minutes.
After 10 minutes add to it the remaining ingredients (careful while adding the egg, don’t want the mixture too soft to handle).
Gently mix all the ingredients together (don’t over mix).
Keep the mixture in the refrigerator for about 25 minutes to chill.
In a pan heat Kisan Canola Oil on medium heat for frying.
Take out the mixture and lightly grease hands with oil and start shaping the mixture into 1 ½ meatball. Carefully place them in the pan, don’t overcrowd, and cook until golden. For the sauce: In a saucepan add all the ingredients of the sauce and bring it to a simmer.
Let simmer for 5 minutes and reserve half of it to serve For Garlic Noodles: Boil the noodles as per package instructions until al dente.
Drain and add 1 Tbsp of Kisan Canola Oil so that noodles don’t stick together. In a wok heat butter on low until its completely melted.
Add garlic and cook for a few seconds until garlic is fragrant (don’t overcook or burn the garlic).
Add to it the rest of the ingredients and stir to combine evenly. Turn off the heat. Transfer the noodles to the wok and toss them in garlic sauce until coated.
To Serve: Make a bed of garlic noodles, add meatballs on the top, and pour the orange sauce. Sprinkle some greens on the top and serve.
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