Ingredients
- 1 lb ground chicken
- 1/4 cup panko bread crumbs (more if mixture is too moist)
- 1/4 cup crushed pineapple, drained (reserve the juice)
- 3 Tbsp milk
- 2 Tbsp soy sauce
- 2 Tbsp sliced green onions
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1/4 tsp pepper
- 1/2 cup soy sauce (teriyaki sauce)
- 1/4 cup brown sugar (teriyaki sauce)
- 1/4 cup water (teriyaki sauce)
- 1/4 cup reserved pineapple juice (teriyaki sauce)
- 2 garlic cloves minced (teriyaki sauce)
- 1 tsp fresh ginger, grated (teriyaki sauce)
- 1 Tbsp cornstarch (teriyaki sauce)
- 1 Tbsp water (teriyaki sauce)
Instructions
Heat oven to 500 degrees. Spray a 9x13 baking dish with cooking spray.
In large mixing bowl combine all the meatball ingredients and mix together until combined.
Form into meatballs and place in the baking dish. You should get about 20-25 meatballs. Bite-sized, 1"-2" meatballs.
Cook for 13-15 minutes or until meatballs are fully cooked.
While meatballs are cooking prepare the sauce: combine soy sauce, brown sugar, water, pineapple juice, garlic, and ginger in a large skillet pan or saucepan. Whisk together over medium heat until sugar has dissolved. Stir together the cornstarch and water and add to the teriyaki sauce. Let the sauce simmer until it has thickened, about 5 minutes. It should thicken up like syrup.
When meatballs are done add the cooked meatballs into the teriyaki sauce and combine together so all meatballs are coated. Let simmer for a few minutes and then serve over rice.
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