Take the stress out of breakfast prep with this fast and fresh recipe for Cheesy Hash Brown Cups with Baked Eggs. I'm officially back to working full-time after the bir…
Baked Teriyaki Chicken Meatballs
- 100 Comments
You may be wondering how chicken meatballs can possibly be moist or have any flavor. Allow me to introduce you to my secret weapon: crushed pineapple. The fruit itself stars in the meatball mixture, while the drained juices are stirred into the homemade teriyaki sauce. A total takeout fakeout.
Craving more? Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Baked Teriyaki Chicken Meatballs
For the meatballs:
- 1/4 cup milk
- 1/4 cup Panko breadcrumbs
- 1 1/2 lbs 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 black pepper
For the sauce:
- 1/3 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
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.
After draining the crushed pineapple, use the resulting juice in the sauce recipe.
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.
- Serving Size: 6 meatballs
- Weight Watchers Points: 10
- Calories- 370
- Total Fat- 17g
- Cholesterol- 80mg
- Total Carbohydrate- 21g
- Protein- 33g
Recipe by Kelly Senyei of Just a Taste. Please do not republish this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
The nutritional data provided in the table above was calculated by a Registered Dietician inputting the ingredients and amounts used into SuperTracker, a USDA program. The figures are an estimate based on the ingredients and amounts used to prepare this food item and should not be considered to be 100% accurate, as results may vary depending on the type of ingredient or amount used to prepare this food item.
FOLLOW JUST A TASTE ON INSTAGRAM and show us what you’re cooking in your kitchen! Use the hashtag