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Recipe from: justataste Image credit: |
Baked
Teriyaki Chicken Meatballs
“The meatball
mixture will be very wet while you are shaping it into balls, however the added
liquid from the milk and crushed pineapple helps guarantee the meatballs will
be very moist.”
Ingredients:
For
the meatballs:
1/4 cup milk
1/4 cup Panko
breadcrumbs
1 1/2 pounds
ground chicken
1 Tablespoon
minced garlic
2 teaspoons
minced fresh ginger
2 Tablespoons
minced scallions
2 Tablespoons
low sodium soy sauce
1/4 cup
crushed pineapple (juices drained)
1/4 teaspoon
salt
1/4 teaspoon
black pepper
For
the sauce:
1/2 cup low
sodium soy sauce
1/4 cup water
1/4 cup pineapple
juice
1/4 cup brown
sugar
2 teaspoons
minced garlic
1 teaspoon
minced fresh ginger
1 1/2
teaspoons cornstarch
1 Tablespoon
water
Directions:
Make
the meatballs:
Preheat the
oven to 500ºF.
Spray a
mini-muffin pan or baking dish with cooking spray.
In a small
bowl, stir together the milk and Panko breadcrumbs and let sit for 5 minutes.
In a large
bowl, combine the ground chicken, garlic, ginger, scallions, soy sauce, crushed
pineapple, pepper and soaked breadcrumbs.
Use your
hands to thoroughly combine the meat mixture and then shape it into balls using
2
to 3 tablespoons of meat per meatball.
Place the
shaped meatballs into the prepared pan and bake for 12 to 15 minutes until the
meatballs are fully cooked.
While the
meatballs are baking, prepare the sauce.
Make
the sauce:
In a medium
saucepan set over medium heat, whisk together the soy sauce, water,
pineapple
juice, brown sugar, garlic and ginger.
Cook,
whisking constantly, until the sugar has dissolved fully.
In a small
bowl, whisk together the cornstarch with the water to make a slurry.
Whisk the
slurry into the sauce and simmer until it has thickened to the consistency of
syrup, about 5 minutes.
Remove the
meatballs from the oven and transfer them into a large bowl.
Pour the
sauce on top and toss to coat.
Serve
immediately.
Kelly's
Notes:
After
draining the crushed pineapple, use the resulting juice in the sauce recipe.
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