Sheet Pan Orange Chicken Meatballs and Rice
Dinner Ideas for Meatballs
Jones Dairy Farm 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 (gluten free) |
| 1 tablespoon | mirin |
| 2 teaspoons | cornstarch |
| 2 teaspoons | ground ginger |
| 2 teaspoons | rice vinegar |
| 1 teaspoon | garlic powder |
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Directions
-
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.
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