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Sticky Mandarin Orange Meatballs

Enjoy these healthy, sticky, mandarin, orange meatballs without sacrificing any of the flavor! This is the perfect appetizer for your next party.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Appetizer
Cuisine: Asian, Chinese
Keyword: Chinese Take Out, Mandarin, Meatballs, Orange
Servings: 8

Ingredients

  • 1 bag Frozen Meatballs I prefer SIMEK’S
  • 3 tbsp Tamari
  • 3/4 cup Orange Juice freshly squeezed
  • 1/2 cup Brown Sugar
  • Zest of One Orange
  • 1 tbsp Peanut Oil
  • 2 tbsp Ginger minced
  • 2 tbsp Garlic minced
  • 1 tsp Red Chili Pepper Flakes
  • 1/2 cup Green Onions chopped with whites and greens separate
  • 1 tbsp Rice Cooking Wine
  • 1/2 cup Water
  • 1 tbsp Red Wine Vinegar
  • 2 tbsp Cornstarch
  • Sesame Seeds for garnish

Instructions

  • Preheat the oven to 350 degrees.
  • Place frozen meatballs onto a cookie sheet and bake for 20-25 minutes, until heated thoroughly.
  • While meatballs are baking, whisk together tamari, orange juice, brown sugar, and orange zest in a bowl. Set aside.
  • In a large pan, or wok if you have one, add peanut oil, minced garlic, crushed red chili peppers, and whites of green onions. Stir- fry for a few seconds until fragrant.
  • Combine the rice wine and rice vinegar with the orange tamari mixture, add to pan/wok, followed by cooked meatballs and stir all together.
  • In a small bowl, whisk together the water and cornstarch to make a slurry, add it to the pan and stir until it has thickened.
  • Top meatballs with sesame seeds and green part of onion before serving.