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.

6
Servings
15 mins
Prep Time
25 mins
Total Time
Contains Gluten icon
Gluten Free

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

Jones Dairy Farm No Antibiotics Ever Chicken Meatballs

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

Directions

  1. Heat oven to 350°F. Grease a half sheet pan with non-stick cooking spray.

  2. Place rice in a sieve or mesh colander. Rinse under cold water until the water runs clear.

  3. 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.

  4. 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.

  5. 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.

  6. 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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