If you’re looking for a dish that’s both comforting and bright, you’re going to love this Lemon and Orange Chicken Meatballs with Citrus Sauce Recipe. I stumbled upon this delight a while ago when I wanted something fresh yet hearty, and it completely blew me away. The tender chicken meatballs paired with a zesty citrus sauce strike the perfect balance between light and flavorful — it’s like sunshine on your plate!

What makes this Lemon and Orange Chicken Meatballs with Citrus Sauce Recipe so special is how the lemon and orange juices accentuate the savory meatballs without overpowering them. It’s perfect for weeknight dinners when you want something quick but still impressive, and honestly, it’s a recipe I keep coming back to whenever I crave a little brightness in my meals. I’m excited to share all my tips, variations, and tricks so you can nail it at home, too!

Ingredients You’ll Need

Each ingredient here plays a role — from the mild chicken to the fragrant herbs and that luxurious citrus sauce. I usually shop for fresh lemons and oranges to get the best juice and zest; trust me, it makes a world of difference!

Minced chicken: Use fresh, quality chicken for juicy meatballs; you can substitute minced pork if you want a richer taste.
Potatoes: Mashed potatoes help keep the meatballs tender and moist — don’t skip this step!
Egg: Acts as a binder to hold everything together so your meatballs don’t fall apart in the pan.
Breadcrumbs: Adds some structure to the meatballs and helps absorb moisture.
Salt and pepper: Season according to taste; I like a good pinch to enhance all the flavors.
Parsley: Fresh parsley brightens up the meatballs with a subtle herbaceous note.
Mint: Just a little goes a long way to add an unexpected freshness.
Flour: For dusting the meatballs before frying to get a nice golden crust.
Butter and extra virgin olive oil: The combo gives a great flavor base for frying the meatballs, plus richness.
Brandy: Adds depth and a slightly sweet warmth to both the meatballs and the sauce—feel free to skip if you prefer!
Orange juice: Freshly squeezed juice is key for a vibrant citrus sauce.
Lemon juice: Balances the orange sweetness with tangy brightness.
Water: Helps thin the sauce to just the right consistency.
Cornstarch (maizena): Thickens the citrus sauce beautifully so it clings to the meatballs.

Variations

I’ve experimented with this Lemon and Orange Chicken Meatballs with Citrus Sauce Recipe in lots of ways, and one thing I encourage you to do is make it your own. Whether it’s swapping herbs, changing up proteins, or playing with the heat, there are so many ways to personalize it.

Herb swap: I once tried adding cilantro instead of parsley for a slightly more exotic twist, which turned out surprisingly lovely with the citrus.
Protein variations: If you want a more robust flavor, ground turkey or even lamb can work — just keep an eye on moisture content.
Spicy kick: Adding a pinch of chili flakes to the meatballs or sauce can create a delightful contrast.
Gluten-free: Replace breadcrumbs with gluten-free alternatives and use cornstarch for dusting instead of flour, and you’re good to go.
Seasonal twist: Try incorporating some orange zest into the meat mixture itself for extra citrus punch during winter months.

How to Make Lemon and Orange Chicken Meatballs with Citrus Sauce Recipe

Step 1: Prep the Meatball Mixture

Start by boiling the potatoes until soft, then mash them smoothly — these keep the meatballs tender. In a large bowl, mix minced chicken, mashed potatoes, egg, breadcrumbs, salt, pepper, parsley, and mint. Be gentle but thorough with mixing; overworking the meat can make the meatballs tough, so stop once everything is just combined. This step is where you set the stage for juicy, flavorful meatballs.

Step 2: Shape and Prepare for Cooking

Use your hands to gently roll the mixture into even-sized meatballs — about walnut-sized works great for even cooking. Lightly dust each meatball with flour; this helps create a lovely crust when frying. I usually place them on a tray while I finish shaping so nothing sticks.

Step 3: Fry the Meatballs

Heat the butter and olive oil in a skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan, and cook them until golden brown on all sides — about 6-8 minutes total. You want that beautiful crust but make sure they’re cooked through inside. A tip: gently press one meatball in half to check if you’re unsure.

Step 4: Make the Citrus Sauce

In the same pan (don’t clean it out!), add the orange juice, lemon juice, water, and brandy. Stir in the cornstarch dissolved in a little cold water to avoid lumps, and cook on low heat until thickened — about 3-4 minutes. Pop in a knob of butter at the end for that glossy finish. The pan’s leftover bits add so much flavor to this sauce, so don’t skip this step!

Step 5: Combine and Serve

Return the meatballs to the pan with the citrus sauce, gently tossing to coat each one. Let them warm through together for a minute or two so the flavors really marry. Now you’re ready to plate and enjoy!

How to Serve Lemon and Orange Chicken Meatballs with Citrus Sauce Recipe

A white frying pan holds twenty small round meatballs with a light golden brown crust on top and some green herb bits visible inside. The meatballs are slightly uneven in shape and are cooked to a lightly browned color with some parts darker than others, sitting in a thin layer of oil. The pan has some light brown cooking marks near the edges. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing these meatballs with a sprinkle of fresh parsley and a few thin lemon slices for a pop of color and an extra citrus aroma. Sometimes, I add a few mint leaves on top for that refreshing contrast — it really elevates the dish visually and taste-wise.

Side Dishes

These meatballs go beautifully with simple sides like steamed jasmine rice or fluffy couscous to soak up the sauce. A crisp green salad or some roasted seasonal veggies balances the meal perfectly, especially if you want to keep things light and fresh.

Creative Ways to Present

For dinner parties, I like serving these meatballs skewered on bamboo sticks as bite-sized appetizers, garnished with a drizzle of the citrus sauce and some microgreens. It’s such a crowd-pleaser and makes the whole presentation feel a little extra special without extra work.

Make Ahead and Storage

Storing Leftovers

I store leftover meatballs and sauce together in an airtight container in the fridge, and they usually keep well for up to 3 days. Keeping them together helps the meatballs stay moist and flavorful.

Freezing

If you want to prep ahead, these meatballs freeze wonderfully. I flash-freeze them on a baking sheet first, then transfer to a freezer-safe bag. The citrus sauce is best made fresh, but you can freeze it separately if needed and gently reheat later.

Reheating

I reheat leftovers gently in a skillet over medium-low heat, adding a splash of water if the sauce has thickened too much. This keeps the meatballs tender without drying them out, and refreshes the citrus flavors perfectly.

FAQs

Can I use store-bought orange juice for this recipe?

While fresh orange juice is ideal for the brightest, most natural flavor in the citrus sauce, you can absolutely use store-bought juice if fresh isn’t available. Just try to pick a variety without added sugars or preservatives for the best results.
What if I don’t have brandy—can I omit it?

The brandy adds a subtle warmth and complexity, but if you don’t have any on hand or prefer not to use alcohol, feel free to skip it. You can substitute with a splash of orange liqueur or just add a little extra butter for richness.
How do I prevent the meatballs from falling apart?

Make sure you include the egg and breadcrumbs as binders, and don’t overmix the meat mixture to keep the texture tender but cohesive. Also, dusting them lightly in flour before frying helps maintain their shape.
Can I bake these meatballs instead of frying?

Yes! Baking at 375°F (190°C) for about 20 minutes until golden works well as a healthier alternative. Just keep an eye on them to avoid drying out, and try to turn halfway through for even color.
Is it okay to prepare the sauce ahead of time?

Absolutely, the citrus sauce can be made ahead and stored in the fridge for a day or two. Reheat gently on low heat and whisk to bring it back to the right consistency before serving with your meatballs.

Final Thoughts

This Lemon and Orange Chicken Meatballs with Citrus Sauce Recipe holds a special place in my kitchen because it’s both comforting and uplifting—a rare combo! I hope you’ll give it a try and find it as rewarding and simple as I do. Trust me, once you get that perfect balance of tender meatballs and that tangy sauce, you’ll be making this one again and again. Happy cooking, friend!

Lemon and Orange Chicken Meatballs with Citrus Sauce Recipe

★★★★★ 4.8 from 124 reviews

Author: Touba
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: European

Print Recipe

Description

This recipe features tender and flavorful chicken meatballs infused with fresh herbs and a hint of brandy, complemented by a vibrant orange-lemon sauce. Served warm, these meatballs offer a delightful balance of citrusy brightness and savory richness, perfect as an appetizer or a main dish.

Ingredients

Scale

For the Chicken Meatballs:

300g minced chicken (or pork)
150g potatoes, boiled and mashed
1 egg
1 tablespoon breadcrumbs
Salt to taste
Pepper to taste
Parsley to taste, finely chopped
Mint to taste, finely chopped
Flour, quantity as needed for dusting
25g butter
Extra virgin olive oil, quantity as needed 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

Prepare the Meatball Mixture: In a bowl, combine the minced chicken, boiled and mashed potatoes, egg, breadcrumbs, chopped parsley, chopped mint, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
Form the Meatballs: Shape the mixture into small, evenly sized meatballs. Lightly dust each meatball with flour to help with browning during cooking.
Cook the Meatballs: Heat extra virgin olive oil and butter in a skillet over medium heat. Add the meatballs and cook them in batches, turning occasionally, until golden brown and cooked through, about 8-10 minutes. Remove from the skillet and set aside.
Deglaze the Pan: Add 15ml brandy to the skillet to deglaze, scraping up any browned bits from the bottom of the pan to enhance the flavor.
Prepare the Orange Sauce: In a small bowl, mix the orange juice, lemon juice, water, cornstarch, and salt. Pour this mixture into the skillet with the deglazing brandy and heat over medium, stirring constantly until the sauce thickens.
Finish the Sauce: Stir in 15g butter and 15ml brandy into the thickened sauce for richness and depth of flavor.
Combine and Serve: Return the cooked meatballs to the skillet, gently toss them in the orange-lemon sauce, ensuring they are well coated and heated through. Serve immediately.

Notes

You can substitute pork for chicken if preferred, which will alter the flavor slightly but still yield delicious results.
Boiling and mashing the potatoes helps bind the meatballs and adds moisture.
Adjust the amount of herbs (parsley and mint) to your taste preference for a fresher or more subtle flavor.
Ensure not to overcrowd the pan when frying meatballs to allow even browning.
The orange sauce can be thickened further by increasing the cornstarch slightly if desired.
Serve these meatballs as an appetizer or with rice or mashed potatoes for a fulfilling main dish.

Keywords: chicken meatballs, citrus sauce, orange lemon sauce, fried meatballs, savory meatballs, easy meatball recipe