Pineapple Teriyaki Chicken Meatballs (Print Version)
# Ingredients:
→ For the Chicken Meatballs
01 -
1 pound ground chicken
02 -
¼ cup panko breadcrumbs
03 -
¼ cup crushed pineapple, drained (reserve the juice)
04 -
3 tablespoons milk
05 -
2 tablespoons reduced-sodium soy sauce
06 -
2 tablespoons green onions, thinly sliced
07 -
2 garlic cloves, minced
08 -
1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger)
09 -
¼ teaspoon black pepper
→ For the Pineapple Teriyaki Sauce
10 -
½ cup reduced-sodium soy sauce
11 -
⅓ cup water
12 -
¼ cup brown sugar
13 -
¼ cup reserved pineapple juice
14 -
2 garlic cloves, minced
15 -
½ teaspoon fresh ginger, grated (or ¼ teaspoon ground ginger)
16 -
1 tablespoon cornstarch
17 -
1 tablespoon water (for cornstarch slurry)
# Instructions:
01 -
Heat oven to 500°F. This temperature may seem high, but it helps the meatballs cook quickly while maintaining moisture. Prepare a 9x13 inch baking dish or rimmed baking sheet by either spraying very well with cooking spray or lining with parchment paper.
02 -
In a large mixing bowl, combine all the meatball ingredients: ground chicken, panko breadcrumbs, drained crushed pineapple, milk, soy sauce, sliced green onions, minced garlic, grated ginger, and black pepper. Mix thoroughly until all ingredients are well incorporated. Don't overmix as this can make the meatballs tough.
03 -
Using your hands or a small cookie scoop, form the mixture into meatballs about the size of a golf ball (approximately 1½ inches in diameter). Place them in the prepared baking dish or on the baking sheet, spacing them slightly apart. You should get about 20-21 meatballs from the mixture.
04 -
Place the meatballs in the preheated oven and bake for 15 minutes, or until they are fully cooked through. The internal temperature should reach 165°F when tested with a meat thermometer. The meatballs should be lightly browned on the outside.
05 -
While the meatballs are baking, make the sauce. In a large skillet or saucepan, combine soy sauce, water, brown sugar, reserved pineapple juice, minced garlic, and grated ginger. Whisk together over medium heat until the sugar has completely dissolved, about 2-3 minutes.
06 -
In a small bowl, stir together the cornstarch and 1 tablespoon of water to create a slurry. Slowly pour this mixture into the simmering teriyaki sauce while whisking constantly. Continue to simmer the sauce, stirring occasionally, until it has thickened to a glaze-like consistency, about 5 minutes.
07 -
When the meatballs are done baking, transfer them directly into the skillet with the thickened teriyaki sauce. Gently toss or stir to coat all the meatballs evenly with the sauce. Let them simmer in the sauce for 2-3 minutes to absorb some of the flavors.
08 -
Serve the meatballs and sauce over steamed white rice. Garnish with additional sliced green onions and sesame seeds if desired.
# Notes:
01 -
An 8-ounce can of crushed pineapple will provide enough for both the ¼ cup needed in the meatballs and the ¼ cup juice for the sauce.
02 -
To extract maximum juice from the crushed pineapple, drain it through a colander and press down with the back of a spoon to release all the juice.
03 -
Fresh ginger and garlic provide the best flavor, but jarred minced garlic or ginger paste are convenient substitutes.
04 -
These meatballs make excellent leftovers and can be refrigerated for up to 3 days or frozen for up to 3 months.