Sheet Pan Orange Chicken Meatballs and Rice
Dinner Ideas for Pre-Made Meatballs
Our Chicken Meatballs are baked to perfection on sheet pan coated in a tangy, citrus-infused glaze for a burst of flavor in every bite.
Ingredients
Amount / Quantity | Ingredients |
---|---|
2 cups | Jasmine rice |
4 cups | Low-sodium chicken broth |
3 | Garlic cloves, minced |
1/2 | Small onion, finely diced |
2 teaspoons | Orange zest |
1 teaspoon | Salt |
1 (16 oz.) package | |
1 pound | Asparagus, trimmed and chopped into ½-inch pieces |
2 | Green onions, finely chopped |
Sauce: | |
1/2 cup | Fresh orange juice |
2 tablespoons | Brown sugar |
2 tablespoons | Soy sauce |
1 tablespoon | Mirin |
2 teaspoons | Cornstarch |
2 teaspoons | Ground ginger |
2 teaspoons | Rice vinegar |
1 teaspoon | Garlic powder |
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Directions
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Heat oven to 350°F. Grease a half sheet pan with non-stick cooking spray.
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Place rice in a sieve or mesh colander. Rinse under cold water until the water runs clear.
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Add rice to prepared baking sheet. Pour the chicken stock on top. Sprinkle the minced garlic, onion, orange zest and 1 teaspoon salt. Gently mix.
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Place the meatballs on top of the rice mixture, leaving space in between each meatball. Sprinkle the chopped asparagus around the meatballs. Cover with a large piece of foil and carefully transfer to the preheated oven. Bake for 25 minutes or until the rice is cooked through and the meatballs are hot.
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While the rice and meatballs bake, make the sauce. Whisk ingredients in a medium saucepan over medium heat. Bring to a boil and reduce to a simmer. Simmer until the sauce is thickened. Set aside.
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When the meatballs and rice are cooked, remove foil and transfer meatballs to the sauce. Toss to coat. Fluff the rice with a fork. Season with salt and pepper. Return the meatballs back to the rice. Drizzle with remaining sauce and sprinkle with green onions.