Chicken Teriyaki Meatballs

By bridgetinma

I'm a teriyaki sauce junkie. I love using it either as a marinade or for dipping for chicken, shrimp, or grilled vegetables. I even toss it with rice as a simple flavor booster. The tough part is finding good brands that don't rely on corn syrup to...

Ingredients

• 1 8-ounce can crushed pineapples in juice
• 1/2 cup 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 salt

Preparation

Step 1

makes 30 meatballs

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.

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.