Hey It's Jen Lou

Orange Chorizo Meatballs is a dish that brings together bold and contrasting flavors—the deep, spiced savoriness of chorizo, balanced by the subtle sweetness and bright acidity of orange. The fruit’s tang cuts through the richness of the meat, while the silky sauce clings just enough to each meatball, creating a tantalizing visual and an even more irresistible bite. The contrast continues in texture: a crisp, golden surface giving way to a juicy, tender center.

The inspiration for this dish came from Made with Lau’s take on the Chinese American classic, Orange Chicken. Ironically, growing up, anything “sweet and sour” was never a dish my chopsticks would instinctively reach for. More often than not, I found it cloyingly sweet and drowning in sauce. But when balanced just right, the flavors can be harmonious—bold yet nuanced, vibrant yet comforting.

Orange Chicken itself isn’t a traditional dish from China but rather an adaptation of classic Chinese “sweet and sour” flavors. Created in the United States by Panda Express co-founder Andrew Cherng, it was tailored to American tastes and soon became a takeout staple across North America. Just like many other immigrant food innovations, it’s a testament to how cultures evolve and influence one another, creating something new while still honoring their roots.

I also created this dish to honor Benito Juárez, whose birthday falls next week on March 21. In Mexico, Juárez’s birthday is more than just a remembrance—it’s a national holiday, El Natalicio de Benito Juárez, celebrated on the third Monday of March. This day serves as a tribute to his enduring impact on Mexican democracy and social reform. The inclusion of chorizo in this fusion dish is my way of paying homage to him—a small yet meaningful nod to his Mexican heritage and the resilience he embodied.

Juárez, though lesser known in the United States, was a revered figure in Mexican history—a champion of justice, equality, and democracy. Born into a Zapotec Indigenous family, he overcame immense obstacles to become Mexico’s first Indigenous president. His leadership and reforms helped separate church and state, strengthen education, and promote civil liberties. During the tumultuous period of the French intervention, his unwavering commitment to Mexico’s sovereignty cemented his legacy as a symbol of progress and social justice.

I like to serve these meatballs with roasted vegetables—mushrooms, peppers, and red onions are my go-to, but seasonal veggies always bring something special to the table. The beauty of cooking, much like culture, is that it thrives on adaptation and creativity.

That spirit of transformation and resilience extends beyond food. Juárez’s vision and the ingenuity of Chinese American restaurateurs remind us that we can be transformative and inclusive—that through resilience, creativity, and collaboration, we can build something greater than ourselves. Whether in food, culture, or politics, the best things come from embracing change and pushing forward, together.

Orange Chorizo Meatballs

Yield: 22- 1.5 inch diameter meatballs

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients:

For the Meatball:

1 lb ground pork

1 255 g tube of pork chorizo

2 tsp ginger, minced

4 green onions, minced

3 eggs

1 cup panko

1 tbsp cornstarch

Oil for frying

For the Orange Sauce:

⅓ cup orange juice

1 tbsp sugar

1 tbsp rice vinegar

½ tsp salt

1 tbsp oyster sauce

1 tbsp cornstarch

3 tbsp hot water

For the rest:

Toasted sesame seeds, optional

Chopped green onions, optional

Instructions:

To make the meatballs, combine ground pork, chorizo, ginger, green onions, and eggs in a bowl, making sure it is evenly incorporated. Add panko and sprinkle cornstarch and continue to mix until it sticks together when pressure is gently applied. 

Heat a pan coated with oil to medium-high. Using a measuring spoon or a small scoop, gently roll the meat into balls, applying gentle but even pressure. Fry the meatballs covered for 3-5 minutes, then remove the lid and flip to fry on the other side(s) until golden. Remove meatballs from the pan.

To make the orange sauce, combine orange juice, sugar, rice vinegar, salt and oyster sauce in a bowl and whisk. In a small cup, combine cornstarch and hot water. Whisk. 

In a small pot, heat orange juice mixture until boiling. Turn the heat to low, and pour in the cornstarch mixture, whisking vigorously until the sauce thickens and is silky. Remove from heat immediately. 

Toss the meatballs in the sauce to coat evenly and garnish with sesame seeds and green onions. Serve immediately. 

Inspired by: https://www.madewithlau.com/recipes/orange-chicken