Pineapple Teriyaki Chicken Meatballs (Print Version)
# Ingredients:
→ Chicken Meatballs
01 -
0.25 teaspoon ground black pepper
02 -
1 teaspoon grated fresh ginger or ½ teaspoon ground ginger
03 -
2 garlic cloves, minced
04 -
2 tablespoons thinly sliced green onions
05 -
30 ml reduced-sodium soy sauce
06 -
45 ml milk
07 -
60 ml drained crushed pineapple (save the juice for later)
08 -
60 ml panko breadcrumbs
09 -
450 g ground chicken
→ Pineapple Teriyaki Sauce
10 -
15 ml water (for blending with cornstarch)
11 -
15 ml cornstarch
12 -
0.5 teaspoon freshly grated ginger or 0.25 teaspoon ground ginger
13 -
2 garlic cloves, minced
14 -
60 ml reserved pineapple juice
15 -
60 ml brown sugar
16 -
80 ml water
17 -
120 ml reduced-sodium soy sauce
# Instructions:
01 -
Spoon the meatballs and their tasty sauce onto hot white rice. If you want, add a sprinkle of green onions and sesame seeds on top.
02 -
Slide the baked meatballs into your pan with the sauce. Gently swirl or toss so they're all covered. Let it bubble for 2 or 3 minutes to soak up flavor.
03 -
In a small bowl, mix cornstarch and 15 ml water for a smooth paste. Pour this into the warm sauce and stir. Keep cooking a few minutes 'til it looks shiny and thick.
04 -
Add soy sauce, brown sugar, pineapple juice you saved, water, garlic, and ginger into a big skillet or pot. Heat on medium. Whisk for a couple minutes until the sugar melts.
05 -
Put your meatballs in the hot oven for 15 minutes. Take them out when they're golden and the inside hits 74°C.
06 -
Use your hands or a scoop to roll out balls about 4 cm wide, like golf balls. Spread them out on your tray or baking dish so they don't touch. You should get 20 or 21 pieces.
07 -
Grab a big bowl and toss in the ground chicken, panko, pineapple chunks (juice goes elsewhere), milk, soy sauce, green onions, garlic, ginger, and black pepper. Gently stir everything until it all looks mixed, but don't mash it too much.
08 -
Set your oven to 260°C first. Grease up a 23 x 33 cm baking dish or lay down parchment paper so nothing sticks.
# Notes:
01 -
A regular 8-ounce can of crushed pineapple gives you enough pieces and juice for both steps.
02 -
If you want loads of juice, push the pineapple with a spoon through a strainer.
03 -
Fresh garlic and ginger pop with flavor, but jarred or paste versions totally work too.
04 -
Leftover meatballs keep great and stay juicy—stash them in the fridge up to 3 days or freeze for 3 months.