Baked Teriyaki Chicken Meatballs
Flavorful and juicy, these baked teriyaki chicken meatballs are a healthy and satisfying dish perfect for busy weeknights and meal prep.
Ingredients
For the meatballs
- 1 pound Ground chicken Lean protein base, juicy and flavorful.
- 3/4 cup Panko breadcrumbs Provide texture and help bind the meatballs.
- 1/4 cup Milk Keeps the meatballs moist and tender.
- 2 cloves Minced garlic Adds robust flavor and aroma.
- 1 teaspoon Minced fresh ginger Gives a warm, zesty kick.
- 1/4 cup Minced scallions Fresh, oniony flavor enhances taste.
- 1/4 cup Low sodium soy sauce Savory base for the teriyaki flavor.
For the teriyaki sauce
- 1/2 cup Crushed pineapple Natural sweetness and moisture.
- 1/4 teaspoon Black pepper Subtle spice that enhances flavor.
- 2 tablespoons Brown sugar Balances the savory with sweetness in the sauce.
- 1 tablespoon Water Used to create a smooth sauce.
- 1/4 cup Pineapple juice Enhances the sweetness in the sauce.
- 1 tablespoon Cornstarch Thickens the sauce for a perfect glaze.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the ground chicken, Panko breadcrumbs, milk, minced garlic, minced ginger, minced scallions, and low sodium soy sauce.
- Mix until all ingredients are well incorporated.
- Using your hands, form the mixture into meatballs, about 1 inch in diameter.
Cooking
- Line a baking sheet with parchment paper for easy cleanup.
- Place the meatballs on the prepared baking sheet, evenly spaced.
- In a small bowl, whisk together the crushed pineapple, black pepper, brown sugar, pineapple juice, cornstarch, water, minced garlic, and ginger for the teriyaki sauce.
- Drizzle half of the teriyaki sauce over the meatballs.
- Bake in the preheated oven for 20 minutes, or until meatballs are cooked through.
Serving
- Once cooked, take the meatballs out of the oven.
- Drizzle the remaining teriyaki sauce over the meatballs.
- Garnish with extra minced scallions if desired.
- Serve warm over rice, quinoa, or your favorite grain.
Notes
For a gluten-free option, substitute Panko breadcrumbs with gluten-free breadcrumbs. Store meatballs in an airtight container for up to 4 days in the fridge. These meatballs freeze well for up to 3 months.