Description
My salty-sweet, kid-friendly Pineapple Teriyaki Chicken Meatballs recipe has all the craveworthy flavor of a bag of Aidell’s, but at a fraction of the cost. Better yet, these delectably meaty morsels are free from mass-produced extras like maltodextrin and “natural flavors,” ensuring your diet stays squeaky clean!
Ingredients
Scale
For the meatballs:
- 1 pound ground chicken
- ¼ Cup panko bread crumbs
- ¼ Cup crushed pineapple, juice drained but reserved
- 2 Tablespoons green onion, white & green divided diced
- 1 Tablespoon soy sauce
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the sauce:
- ½ Cup low sodium soy sauce
- ⅓ Cup water
- ¼ Cup light brown sugar
- 6 Tablespoons pineapple juice, reserved from the canned pineapple
- ½ teaspoon garlic powder
- ½ teaspoon fresh ginger, grated
- ½ teaspoon sesame oil
- 4 teaspoons cornstarch
- 4 teaspoons water
- 4 Cups broccoli florets
- 1 medium red bell pepper, sliced
- Spray olive oil
- Salt & pepper to taste
- Rice for serving
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.
- Prepare the meatballs. Combine the ground chicken, panko, pineapple, diced white portion of green onions, soy sauce, garlic, fresh ginger, salt, and pepper in a large mixing bowl. Work the ingredients together until they are a uniform mixture.
- Portion the meat into balls, I prefer to use a cookie scoop to get even sized balls. Place the meatballs on your prepared baking sheet, leaving a little space between each ball. It should make 17-18 meatballs.
- Add the broccoli and red bell pepper to the other half of the baking sheet. Spray with olive oil spray and season with salt and pepper.
- Bake for 25-30 minutes or until the meatballs reach 165F internal temperature.
- While the meatballs are baking, combine the soy sauce, ¼ cup water, brown sugar, pineapple juice, garlic powder, ginger, and sesame oil in a small saucepan over medium heat.
- Once the sugar has dissolved and the liquid is simmering, combine the cornstarch and water into a slurry and whisk it into the teriyaki sauce. Continue to cook over medium heat whisking constantly until the sauce has thickened, about 2-3 minutes.
- Once the meatballs are cooked, coat them with the teriyaki sauce and serve with the roasted vegetables over rice. Garnish with sesame seeds and the remaining sliced green onions.
Nutrition
- Serving Size: 1/4 Serving (Meatballs Only)
- Calories: 320 Calories
- Fat: 28g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g