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Teriyaki Chicken Meatballs Recipe

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★★★★★

4.9 from 68 reviews

These Teriyaki Chicken Meatballs are a delicious and easy-to-make dish, combining tender ground chicken meatballs with a sweet and tangy homemade teriyaki sauce featuring pineapple juice for extra flavor. Baked to perfection and coated in a thickened teriyaki glaze, they make a perfect meal served over rice.

Ingredients

Scale

Meatballs

  • 1 lb ground chicken
  • 1/4 cup panko breadcrumbs
  • 1/4 cup crushed pineapple, drained (reserve the juice)
  • 3 tablespoons milk
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons sliced green onions
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 teaspoon pepper

Teriyaki Sauce

  • 1/2 cup reduced-sodium soy sauce
  • 1/3 cup water
  • 1/4 cup brown sugar
  • 1/4 cup reserved pineapple juice
  • 2 garlic cloves, minced
  • 1/2 teaspoon fresh ginger, grated
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Instructions

  1. Preheat the oven: Heat the oven to 500°F (260°C). Prepare a 9×13 inch baking dish or a cookie sheet by spraying it thoroughly with cooking spray or lining it with parchment paper to prevent sticking.
  2. Mix meatball ingredients: In a large mixing bowl, combine the ground chicken, panko breadcrumbs, drained crushed pineapple, milk, 2 tablespoons of reduced-sodium soy sauce, sliced green onions, minced garlic, grated fresh ginger, and pepper. Mix everything well until fully incorporated.
  3. Form meatballs: Shape the mixture into golf ball-sized meatballs, aiming to make about 21 meatballs. Arrange them evenly on the prepared baking dish or cookie sheet.
  4. Bake meatballs: Place the meatballs in the preheated oven and bake for 15 minutes or until they are fully cooked with an internal temperature of 165°F (74°C).
  5. Prepare teriyaki sauce: While the meatballs bake, combine 1/2 cup soy sauce, 1/3 cup water, brown sugar, reserved pineapple juice, minced garlic, and grated ginger in a large skillet or saucepan. Whisk over medium heat until the sugar dissolves. In a small bowl, mix cornstarch with water to create a slurry and add it to the sauce. Let the sauce simmer and thicken for about 5 minutes, stirring occasionally.
  6. Coat meatballs in sauce: Once meatballs are cooked, transfer them into the skillet with the teriyaki sauce. Toss them gently to ensure all meatballs are coated evenly. Let them simmer together for a few more minutes to marry the flavors.
  7. Serve: Serve the teriyaki chicken meatballs warm over steamed rice or your preferred side dish for a satisfying meal.

Notes

  • Make sure to reserve the pineapple juice after draining it from the crushed pineapple to add natural sweetness and depth to the sauce.
  • Use reduced-sodium soy sauce to control the salt levels in the dish.
  • Check the internal temperature of the meatballs with a meat thermometer to ensure they are safely cooked.
  • For a gluten-free option, replace panko breadcrumbs with gluten-free breadcrumbs and use gluten-free soy sauce.
  • These meatballs can be made ahead and reheated gently in the sauce.

Keywords: teriyaki chicken meatballs, baked chicken meatballs, easy chicken recipe, homemade teriyaki sauce, pineapple teriyaki, healthy meatballs, weeknight dinner

Find it online: https://biteandenjoy.com/teriyaki-chicken-meatballs-recipe/