Lemon and Orange Sauce Chicken Meatballs Recipe

I’m so excited to share this Lemon and Orange Sauce Chicken Meatballs Recipe with you because it’s one of those dishes that feels both fresh and comforting at the same time. The bright citrus flavors in the sauce perfectly balance the tender, juicy meatballs, making every bite a little celebration on your plate. Whether you’re cooking for a weeknight dinner or a casual gathering, this recipe is a total crowd-pleaser that’s surprisingly easy to master.

What I love most about this Lemon and Orange Sauce Chicken Meatballs Recipe is how versatile it is. The subtle herbs inside the meatballs mix with the zingy citrus sauce in a way that’s really satisfying but not overpowering. Plus, with the touch of brandy in both the meatballs and sauce, it adds a lovely depth of flavor that makes this dish stand out without needing complicated techniques or fancy ingredients.

Ingredients You’ll Need

Each one of these ingredients plays a key role in bringing balance and harmony to this Lemon and Orange Sauce Chicken Meatballs Recipe. From the creamy potatoes in the meatballs to the fresh citrus juices in the sauce, it’s all about mixing simple flavors for a truly delicious result.

• Minced chicken (or pork): I usually prefer chicken for a lighter taste, but pork gives a bit more richness.
• Potatoes: Adding potatoes keeps the meatballs tender and moist—don’t skip this!
• Egg: Acts as a binder so the meatballs hold their shape perfectly.
• Breadcrumbs: Just a tablespoon keeps them from being too dense.
• Salt and pepper: Essential for seasoning and balancing flavors.
• Parsley: Adds a fresh herbaceous note that brightens the meatballs.
• Mint: I love this little surprise in the mix; it adds unexpected freshness.
• Flour: For dusting the meatballs to get a subtle crust when frying.
• Butter: You’ll use this to cook the meatballs and enrich the sauce.
• Extra virgin olive oil: Helps in frying without overpowering the flavor.
• Brandy: Adds warmth and complexity to both the meatballs and sauce.
• Orange juice: Brings a bright, sweet citrus flavor to the sauce.
• Lemon juice: Adds fresh acidity that balances the orange.
• Water: Used to adjust the sauce consistency.
• Cornstarch (maizena): Thicken the sauce just right without lumps.

Variations

I love how flexible this Lemon and Orange Sauce Chicken Meatballs Recipe can be—it’s fun to tweak it depending on what’s in season or what my family prefers. Don’t hesitate to make it your own!

• Using ground turkey: I’ve tried turkey instead of chicken to cut down on fat, and it works really well with these vibrant flavors.
• Herb swaps: Sometimes I swap parsley for cilantro or basil, which gives the dish a fresh twist.
• Spicy kick: Add a pinch of crushed red pepper flakes into the meatball mix or sauce if you like a little heat.
• Gluten-free: Use gluten-free breadcrumbs and cornstarch, and you’re good to go.

How to Make Lemon and Orange Sauce Chicken Meatballs Recipe

Step 1: Prepare the Meatball Mixture

Start by boiling the potatoes until they’re soft, then mash them well. Combine the mashed potatoes with minced chicken (or pork) in a bowl, add the egg, breadcrumbs, finely chopped parsley and mint, salt, and pepper. Mix everything gently but thoroughly to get an even blend without overworking the meat, which keeps the meatballs tender. I find that lightly moist hands help shape the mixture more easily and keep it from sticking.

Step 2: Shape and Cook the Meatballs

Dust a little flour on a plate and form small meatballs, rolling them gently in the flour to coat. Heat butter and olive oil in a skillet over medium heat, and fry the meatballs until golden on all sides. Take your time here—the golden crust locks in the juices and flavor. Once browned, add a splash of brandy and let it sizzle for a few seconds; it’s a small step that adds amazing flavor depth.

Step 3: Make the Citrus Sauce

In a small saucepan, combine orange juice, lemon juice, water, and a bit of salt. Stir in the cornstarch dissolved in a dash of water to avoid lumps. Cook over low heat, stirring constantly until the sauce thickens just right—about 3 to 5 minutes. Finish by swirling in butter and brandy for richness and complexity. This sauce is the zesty star that ties the whole dish together.

Step 4: Combine and Serve

Pour the warm citrus sauce over the cooked meatballs in the pan, gently coating each one. Let them simmer together for a few minutes so the flavors meld. Trust me, this step elevates the dish from ordinary to unforgettable!

How to Serve Lemon and Orange Sauce Chicken Meatballs Recipe

Garnishes

I usually sprinkle finely chopped fresh parsley and a little lemon zest on top—it adds color and a pop of fresh flavor that lifts the dish. Sometimes, a few thin mint leaves for garnish tie back to the mint in the meatballs and make it look restaurant-quality.

Side Dishes

This dish pairs beautifully with simple steamed rice or creamy mashed potatoes to soak up the lovely sauce. When I’m feeling a bit lighter, I serve it alongside a crisp green salad or sautéed green beans with garlic—a lovely balance of textures and flavors.

Creative Ways to Present

For a special occasion, I like to arrange the meatballs on a platter with slices of fresh oranges and lemon wedges scattered around. It looks festive and guests love the extra citrus aroma as they dig in. You can also serve them as appetizer bites on cocktail sticks with a drizzle of the sauce—perfect for parties!

Make Ahead and Storage

Storing Leftovers

I store any leftover meatballs and sauce separately in airtight containers in the fridge, which helps keep the texture fresh. They usually last about 3 days—perfect for a quick lunch or dinner later in the week.

Freezing

If I want to prep ahead, I freeze the meatballs before cooking. Just shape them, lay them on a tray lined with parchment paper, and freeze until firm. Then transfer to a zip-top bag and freeze for up to 2 months. When ready, cook them straight from frozen by adding a few extra minutes to the cooking time.

Reheating

To reheat leftovers, I gently warm the meatballs in a pan with the sauce over low heat. This helps keep them tender and avoids drying out. You can also microwave them covered, but I prefer stovetop reheating for a better texture.

FAQs

Final Thoughts

I truly hope you give this Lemon and Orange Sauce Chicken Meatballs Recipe a shot—it’s one of those meals that’s simple enough for any day yet special enough to impress. Every time I make it, I’m reminded how these bright citrus flavors can lift even the humblest meatballs into something a little magical. You’ll love how approachable this recipe is, from the pantry-friendly ingredients to the easy cooking steps. Trust me, once you try it, it’ll probably become one of your go-to dishes just like it did for me!

Lemon and Orange Sauce Chicken Meatballs Recipe

★★★★★ 4.9 from 139 reviews

• Author: Any
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: European

Print Recipe

Pin Recipe

---

Description

These Lemon Meatballs are a delightful fusion of tender minced chicken or pork combined with mashed potatoes, flavored with fresh herbs and finished with a vibrant citrusy orange-lemon sauce. Perfectly pan-fried and simmered with a splash of brandy, this dish offers a balance of savory meatballs with a bright, tangy sauce that elevates everyday comfort food into a sophisticated meal.

---

Ingredients

Scale 1x2x3x

For the Chicken Meatballs:

• 300g minced chicken or pork
• 150g potatoes, peeled and boiled
• 1 egg
• 1 tablespoon breadcrumbs
• Salt, to taste
• Pepper, to taste
• Parsley, chopped, to taste
• Mint, chopped, to taste
• Flour, quantity sufficient for coating
• 25g butter
• Extra virgin olive oil, quantity sufficient for frying
• 15ml brandy

For the Orange Sauce:

• 50ml orange juice
• 20ml lemon juice
• 30ml water
• 1 teaspoon cornstarch (maizena)
• Salt, to taste
• 15g butter
• 15ml brandy

---

Instructions

1. Prepare the Meatballs: Start by boiling and mashing the potatoes until smooth. In a large bowl, combine the minced chicken or pork with the mashed potatoes, egg, breadcrumbs, salt, pepper, chopped parsley, and mint. Mix thoroughly until all ingredients are well incorporated.
2. Shape and Coat the Meatballs: Form the mixture into evenly sized meatballs, then lightly coat each one with flour. This helps to develop a nice crust during frying.
3. Fry the Meatballs: Heat extra virgin olive oil and butter in a skillet over medium heat. Add the meatballs carefully and cook until they are golden brown and cooked through, turning occasionally to ensure even browning. This should take about 10-12 minutes. Remove the meatballs and set aside.
4. Prepare the Orange Sauce: In the same skillet, add the brandy and carefully flame to burn off the alcohol, or allow it to reduce slightly. Then add orange juice, lemon juice, water, cornstarch, salt, and butter. Stir continuously over medium heat until the sauce thickens and is smooth.
5. Simmer Meatballs in Sauce: Return the meatballs to the skillet, spoon the sauce over them, and simmer for an additional 5 minutes to allow the flavors to meld and the meatballs to become fully infused with the citrus sauce.
6. Serve: Remove from heat and serve the lemon meatballs hot, garnished with additional parsley if desired. They pair wonderfully with rice, mashed potatoes, or a fresh green salad.

---

Notes

• You can substitute pork with chicken or vice versa depending on preference.
• Adding mint and parsley gives a fresh herbal undertone that complements the citrus sauce beautifully.
• Ensure meatballs are cooked through before adding them to the sauce to avoid undercooked interiors.
• If you prefer a thicker sauce, increase the cornstarch slightly but add it cautiously to prevent clumping.
• Brandy can be omitted if preferred, but it enhances the sauce’s flavor complexity.

Keywords: lemon meatballs, chicken meatballs, orange sauce, citrus sauce, pan-fried meatballs, minced chicken recipe, comfort food