Asian-Style Orange Glazed Meatballs
Asian-style orange glazed meatballs are the weeknight dinner you didn’t know you needed. Inspired by Chinese takeout, these meatballs are coated in a sticky, glossy orange glaze flavored with garlic, ginger, and sesame.
What you’ll love about this recipe:
- Super speedy. From fridge to table in less than 20 minutes. That’s even faster than delivery!
- One pan recipe. Everything comes together in a single skillet, so you aren’t left with a pile of dishes to wash..
- That glaze. Sticky, glossy, and packed with real orange flavor. One bite an you’ll be looking for other things to put it one (I also suggest chicken nuggets!)
The Orange Glazed Meatballs I Make on Repeat
If there’s one thing to know about me, it’s that I love frozen meatballs.
They might not be the most glamorous pantry staple, but with a little creativity you can use them for so much more than just spaghetti. A bag of good-quality frozen meatballs is essentially a blank canvas just waiting for the right sauce. And this Asian-inspired orange glaze? It is absolutely the right sauce.
This easy meatball recipe was inspired by my go-to Chinese takeout order: orange chicken. To keep things simple, I skipped breading and frying and grabbed some meatballs instead. Because when it comes down to it, the flavor all comes from the sauce anyway.
And the sauce is SO easy to make with orange marmalade, fresh garlic, ginger, soy sauce, and sesame oil — things that are probably already sitting in your pantry. It’s thick and glossy and has a bold flavor that impresses me every single time.
Ingredients for Asian Orange Glazed Meatballs:
Frozen meatballs. Start with your favorite fully cooked meatballs. Chicken meatballs keep things light and lets the orange glaze really shine, but beef/pork meatballs work equally well if that’s what you have. if you use beef, the flavor will be slightly earthier, but they’re just as delicious either way.
Orange marmalade. The backbone of the glaze. Don’t swap it out for fresh orange juice or you’ll lose the body and the bittersweet flavor that gives this Asian orange sauce its character. A good-quality marmalade with real citrus peel is worth seeking out.
Orange juice. Fresh-squeezed or bottled both work here. Combined with the cornstarch, this is what creates that gorgeous, glossy consistency that makes the glaze cling to every meatball.
Sesame oil. Use toasted sesame oil for the best flavor. It adds a warm, nutty depth that ties everything together.
Ginger. You can use fresh ginger or refrigerated ginger paste in this recipe. Fresh gives you a slightly brighter, more vibrant result; paste is perfectly acceptable on a busy weeknight and still delivers that warmth and fragrance you’re looking for.
Soy sauce. Adds umami and saltiness that balances the sweetness of the marmalade. This is what keeps the glaze savory.
Red pepper flakes. These also help balance out the sweetness of the marmalade. Add more if you want, the reipe can handle it!
Cornstarch. Whisked into the orange juice before it goes into the pan, cornstarch is what thickens your glaze to that perfect, cling-to-the-meatball consistency.
Pro Tips for Perfect Orange Glazed Meatballs:
- Keep the heat low when you start the glaze. Marmalade has a high sugar content, and sugar burns quickly if the pan gets too hot.
- Whisk the cornstarch into the orange juice before adding it to the pan. Adding dry cornstarch directly to the hot glaze = lumps.
- Stir frequently once the meatballs are in. The glaze thickens as it heats, so keep the meatballs moving to coat them evenly and prevent anything from sticking to the bottom of the pan.
Frequently asked questions
Keep leftovers in the fridge for up to 3 days or freeze for up to 3 months. Since the sauce can burn quickly, I recommend reheating them in the microwave. If that isn’t an option, add a tablespoon or two of water before reheating on the stovetop to thin the sauce, then cover and heat over medium-low heat.
Absolutely. The orange glaze works beautifully with either. Chicken is lighter and lets the citrus and sesame flavors take center stage; beef adds a richer, heartier quality. Use whichever you have!
Marmalade has an intense orange flavor that leans a little bitter. It also gives the glaze its body. Orange juice alone won’t thicken the same way or deliver the same layered flavor, the glaze would be thin and flavorless.
The cornstarch slurry needs to reach a simmer to activate. If it’s still thin, increase the heat slightly and let it cook a little longer while stirring.
Yes! Add extra red pepper flakes or a drizzle of chili garlic sauce.
Steamed white rice rounds out the meal and soaks up every bit of that dreamy glaze. A simple cucumber salad, steamed broccoli, or lightly sautéed bok choy are great if you’re looking to add a green vegetable to your plate.
Other recipes you might like:
- Ginger-soy Sheet Pan Salmon
- Homemade Teriyaki Sauce
- Ginger Chicken Stir Fry
- Coconut Curry Soup with Potstickers
- Bo Loc Lac (Shaking Beef)
- Air Fryer Chicken Katsu (Torikatsu)
Asian-Style Orange Glazed Meatballs
Ingredients
- ¾ cup orange marmalade
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons olive oil
- 3 cloves garlic minced
- 1 teaspoon ginger paste or fresh grated ginger
- ¼ teaspoon red pepper flakes
- ⅔ cup orange juice fresh squeezed or bottled
- 4 teaspoons cornstarch
- 1 pound frozen meatballs (about 20)
- Sliced green onions for garnish (optional)
- Steamed rice for serving (optional)
Instructions
- In a large skillet, combine ¾ cup orange marmalade, 2 tablespoons soy sauce 2 teaspoons sesame oil 2 teaspoons olive oil, 3 cloves garlic, 1 teaspoon ginger paste or fresh grated ginger and ¼ teaspoon red pepper flakes. Cook over medium-low heat, whisking frequently, until the sauce comes together and is begins to simmer.
- While the sauce heats, whisk ⅔ cup orange juice together with 4 teaspoons cornstarch in a small bowl until smooth.
- Once the sauce is simmering, pour in the orange juice slurry and whisk to combine.
- Add 1 pound frozen meatballs and stir to coat. Increase the heat to medium and stir frequently until the meatballs are warmed through and the glaze has simmered and thickened, about 8–10 minutes.
- Serve garnished with Sliced green onions and a side of Steamed rice, if desired.
