Chicken Teriyaki Meatballs
Ingredients
- 1 8-ounce can crushed pineapples in juice
- 1/2 cup low sodium soy sauce
- 3 tablespoons honey
- 1 teaspoon freshly grated ginger
- 1 garlic clove, minced
- 1 teaspoon cornstarch
- 1 pound ground chicken
- 1/4 cup breadcrumbs
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 350F.
- In a small saucepan over medium heat, whisk together the pineapples, soy sauce, honey, ginger, and garlic. Whisk in the cornstarch and cook, stirring constantly, until thick, about 2 minutes. Allow mixture to cool.
- Place the chicken, breadcrumbs, salt and 1/4 cup of the teriyaki sauce in a bowl and mix until well combined.
- Using a 1 tablespoon measure or small ice cream scoop, shape the mixture into balls.
- Place the meatballs on a parchment-lined baking sheet and bake for 12-14 minutes, until cooked through.
- Serve with the extra teriyaki sauce for dipping.
- To Freeze: Place uncooked meatballs on a cookie sheet in the freezer for 30 minutes, then transfer to a labeled freezer bag. Defrost in the fridge overnight and continue cooking as directed above in step 5. Alternately, bake the meatballs directly from frozen, adding 5 minutes to the cooking time.
Nutrition
Calories: 210kcal | Carbohydrates: 24g | Protein: 22g | Fat: 2g | Cholesterol: 60mg | Sodium: 1470mg | Fiber: 1g | Sugar: 18g
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