Easy Orange Glazed Chinese Meatballs, made with pork sausage, are ideal as party appetizers or served over rice for a flavorful weeknight dinner.
Table of contents
- How to make them
- Frequently asked questions
- How to serve them
- More Chinese recipes
After years of testing recipes, this orange sauce remains a favorite for its bright, tangy-sweet balance. I first used it in a popular orange chicken dish and quickly started pairing it with other proteins. The sauce works wonderfully on salmon, tofu, and—here—on savory pork meatballs that are glazed until sticky and glossy.
These orange glazed Chinese meatballs are straightforward to prepare and can be ready in under 30 minutes. They’re written for convenience: bake the meatballs, coat them in sauce, then broil briefly to caramelize the glaze. The result is tender, juicy meatballs with a glossy, citrus-forward coating.
They’re equally suited to casual weeknight meals and party platters. Make a double batch for gatherings—these meatballs travel well and are always a hit at holiday parties, game-day spreads, or festive celebrations.
How to make them
To make these meatballs, combine ground pork sausage (or a mix of ground pork and beef), a whisked egg, cornstarch and a little brown sugar to bind and sweeten the meat. Roll the mixture into roughly 24 golf-ball-sized portions and arrange them on a foil-lined baking sheet for easy cleanup.
Bake the meatballs at 375°F for 10 minutes. Remove them, spoon on half the orange sauce, then place the tray under a low broiler for 3–4 minutes to begin caramelizing the glaze. Turn each meatball, brush with the remaining sauce, and broil another 3–4 minutes until the glaze is sticky and slightly charred at the edges. Finish with a scattering of chopped green onions and toasted sesame seeds for color and texture.
Frequently asked questions
- What is orange sauce made of? Traditional Chinese-style orange sauce combines orange juice and zest with vinegar, soy sauce, a touch of heat like sriracha, aromatics such as garlic and ginger, and brown sugar to create a bright, balanced glaze.
- Is Chinese orange sauce spicy? Typically it is not very spicy; the dominant profile is sweet and citrusy. If you prefer heat, add extra sriracha or a pinch of red pepper flakes to taste.
How to serve them
Serve these meatballs over steamed white or brown rice, or with rice noodles for a heartier meal. For a lower-carb option, cauliflower rice pairs nicely with the sweet orange glaze. Garnish with fresh green onion and sesame seeds for contrast.
They also make excellent appetizers—keep them warm in a slow cooker or chafing dish for parties. Complementary sides include quick stir-fried vegetables or blistered shishito peppers dressed in soy and ginger.
More Chinese recipes
Try other quick Chinese-inspired dishes that pair well with these meatballs:
- Gluten Free Chinese Honey Chicken
- Easy Chicken Lo Mein
- Kimchi Fried Rice
- General Tso’s Vegetarian Noodle Stir Fry
- Chicken Potsticker Stir Fry
- General Tso’s Chicken Wings
Chinese Orange Glazed Meatballs
24 meatballs
13 minutes
16 minutes
29 minutes
Ingredients
- 1/4 cup fresh orange juice
- 2 tbsp white wine vinegar
- 2 tbsp soy sauce (use tamari for gluten-free)
- 1 tsp sriracha
- 2 cloves garlic, crushed
- 1 tsp orange zest
- 1/4 tsp ground ginger
- 1/4 cup brown sugar
- 2 lbs pork sausage (spicy, mild, or a mix)
- 1/2 cup cornstarch
- 1 egg, whisked
- 2 tbsp brown sugar (for the meat mixture)
- 2 tbsp fresh green onions, chopped for garnish
- 1 tsp sesame seeds, toasted for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Whisk together the orange juice, white wine vinegar, soy sauce, sriracha, crushed garlic, orange zest, ground ginger, and 1/4 cup brown sugar. This is your orange glaze.
- In a separate bowl, combine the pork sausage, cornstarch, the whisked egg, and the remaining 2 tablespoons of brown sugar. Mix until just combined—avoid overworking the meat.
- Form the mixture into about 24 golf-ball-sized meatballs and arrange them on a foil-lined baking sheet for easy cleanup.
- Bake the meatballs for 10 minutes at 375°F.
- Remove the tray from the oven and switch the oven broiler to low.
- Pour half of the orange glaze over the meatballs, then return the tray to the broiler for 3–4 minutes to begin caramelizing the sauce.
- Carefully turn the meatballs, coat with the remaining glaze, and broil another 3–4 minutes until the glaze is sticky and slightly caramelized.
- Remove from the oven, garnish with chopped green onions and toasted sesame seeds, and serve hot.