Sriracha Teriyaki Chicken Meatballs

INGREDIENTS

FOR THE TERIYAKI SAUCE:
  • 1/4 cup soy sauce (tamari for gluten-free)
  • 1/4 cup pineapple juice
  • 1/4 cup brown sugar, packed
  • 2 tablespoons honey
  • 1 tablespoon sriracha (or to taste)
  • 2 teaspoons cornstarch
FOR THE MEATBALLS:
  • 1 pound ground chicken
  • 1 large egg
  • 1/4 cup panko breadcrumbs (gluten-free for gluten-free)
  • 1/4 cup crushed pineapple, juices drained
  • 1/4 cup green onion, finely sliced
  • 2 tablespoons teriyaki sauce (see above)
  • 2 teaspoons garlic, chopped
  • 2 teaspoons ginger, grated

INSTRUCTIONS

FOR THE TERIYAKI SAUCE:
    1. Mix all of the ingredients, bring to a boil, reduce the heat and simmer until the sugar melts and the sauce thickens a bit, about 3-5 minutes.
FOR THE MEATBALLS:
  1. Mix all of the ingredients, roll into 1-2 tablespoon balls, place on a baking sheet and bake in a preheated 400F/200C oven until cooked and lightly golden brown, about 20-25 minutes.
  2. Toss the meatballs in teriyaki sauce and enjoy!

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