Chicken Teriyaki Meatballs
Chicken Teryaki Meatballs
- Chicken Teriyaki Meatballs:
- 1 pound ground chicken
- 1 egg
- 2 garlic cloves, minced
- 2 scallions, thinly sliced
- 1 tablespoon soy sauce
- ½ tablespoon honey
- 2 teaspoons grated ginger
- ½ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- 1 cup panko bread crumbs
- Teriyaki Sauce:
- ½ cup soy sauce
- ¼ cup brown sugar
- 1 tablespoon rice vinegar
- 2 garlic cloves, minced
- 2 teaspoons grated ginger
- 2 teaspoons sriracha
- 1 teaspoon sesame oil
- 1 tablespoon honey
- ½ tablespoon cornstarch, dissolved in ½ tablespoon water
- Pineapple Salsa: Optional
- 2 cups fresh pineapple, diced
- ¼ cup red onion, chopped
- ½ jalapeno pepper, deseeded and finely chopped
- ½ fresh lime, juiced
- 1 teaspoon olive oil
- ½ teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 1 bunch fresh cilantro, finely chopped
- Garnish:
- 1 scallion, thinly sliced
- 1 tablespoon sesame seeds
Preheat oven to 350°F. Line a large sheet pan with parchment paper.
In a large bowl add all of the meatball ingredients and mix well. Shape mixture into meatballs and place on prepared pan. Bake for 15 minutes (make sure not to overcook or they will dry out).
In a small bowl, whisk in all the ingredients to the sauce, and stir until sugar is fully dissolved.
In a large skillet over medium-high heat, pour in the sauce and bring to a boil. Immediately lower the heat and add the corn starch slurry to the sauce. Simmer 3-5 minutes, stirring often until sauce has thickened.
Remove meatballs from oven and carefully transfer them to the skillet with the sauce. Coat meatballs in the sauce. Garnish with scallions and sesame seeds. Serve with pineapple salsa (if using). Enjoy!
Pineapple Salsa:
In a medium bowl add all of the salsa ingredients and mix well. Refrigerate until ready to use.
