Spiced Orange Chicken Meatballs

Our house smells of oranges at the moment. Everywhere we look, there’s oranges. Small ones, big ones… they seem to have taken over our house! The initial plan was to make some chicken burgers for lunch today. I got the chicken mince out and I ‘plonked’ it into one of my mixing bowls when I saw the oranges again. Inspiration struck …. and instead of Chicken burgers, we ended up with some delicious Orange Spiced Chicken meatballs with a spicy sweet orange glaze/sauce on a bed of Shirataki Noodles (Tofu Noodles) and Beansprouts!

A lot healthier than the burgers, and the boys loved the meatballs 😉

Orange Spiced Chicken Meatballs  (Oil free – baked version)

1.5lbs chicken mince / 654 gms chicken mince
1 tsp dried basil
1 tsp onion powder
1 tsp black pepper
1/2 tsp cinnamon powder
1/2 tsp cumin powder
1/2 tsp mace powder
4 tbsp egg white (I think it should be 1 egg white, but I used the liquid form)
zest and juice of 1/2 an orange
1/4 cup breadcrumbs
Combine everything really well in a bowl. The mixture will be a little sticky. If its too sticky, add another tbsp of breadcrumbs.

I used a small ice cream scoop to measure out the balls. Make little balls and spread them on a waxpaper lined baking sheet, at about 1/4 an inch gap between them.

Bake in a preheated oven at 375F for about 20 minutes, turning them over halfway through.

I poured mine straight out of the oven into the pan that was heating up the glaze sauce.

 

Spicy Sweet Orange Marmalade Glaze / Sauce

I had made a few jars of spicy orange marmalade chutney last year, and I haven’t had the chance of using them at all, until today! Problem is, I never did write the recipe down. All I can remember is that I had a ton load of oranges to ‘do something’ with, and I used the zest, and the oranges to make a spicy marmalade chutney. It has cumin in it, cinnamon, sugar and salt but it seems like I must make another batch to figure out what I put into this sauce.

I used 2 tbsp of the orange marmalade chutney, with 1/4 cup fresh orange juice, salt, black pepper, 1/4 tsp cumin powder. I let this reduce a little bit and stirred in the meatballs to coat them fully.

I served these on a bed of Shirataki Noodles (Tofu Noodles) and Beansprouts that I stir fried, without oil in a wok using some worcestershire sauce, mushroom soy sauce and a little vinegar.

Not bad for a healthy Sunday lunch !

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