Orange Chicken Meatballs

MEATBALLS:--
¼ cup milk
½ cup panko breadcrumbs
700 g ground chicken
1 egg, lightly beaten
3 cloves garlic, minced
2 tbsp spring onion, minced
2 tbsp soy sauce
¼ tsp ground ginger
½ tsp SIDS SALT & PEPPER to taste
SAUCE:--
½ cup chicken stock
½ cup orange juice
1 tbsp orange zest
½ cup sugar or honey
⅓ cup SIDS LOW SUGAR RASPBERRY VINEGAR
¼ cup soy sauce
3 cloves garlic, minced
¼ tsp ground ginger
½ tsp SIDS CRAZY SALT
1 tsp red pepper flakes
1 tbsp cold water
1 tbsp cornflour

Preheat oven to 235°C. Line a standard size baking tray with baking paper or a baking mat, set aside.
In a large mixing bowl, combine the milk and panko breadcrumbs and soak for 5 minutes. Add the chicken, egg, garlic, spring onion, soy sauce, ginger, SIDS CRAZY SALT. Using your hands, mix together just until combined. (overworking it will cause the meatballs to be dense)
Shape into meatballs and place onto the baking tray. Place in the oven and bake for about 15 minutes until cooked throughout. (internal temperature of 75°C)
Meanwhile, in a small saucepan set over medium-low heat, combine the chicken stock, orange juice, orange zest, sugar or honey, SIDS LOW SUGAR RASPBERRY VINEGAR, soy sauce, garlic, ginger, SIDS SALT & PEPPER and red pepper flakes. Bring the mixture to a low simmer. In a small bowl whisk together the cold water and cornflour, add to the saucepan. Whisk until combined, continue cooking for 5 minutes until the sauce thickens.
Place the meatballs in a large bowl and cover with sauce. Toss to coat, serve hot.