Pineapple Teriyaki Chicken Meatballs | New Soul Kitchen Remix Recipes

Instructions

1. Preheat the oven to 350°F. Place ground chicken in a medium bowl and add shallots, garlic powder, fresh garlic, brown sugar, crushed pineapple, ginger, soy sauce, salt, and pepper. Mix with your hands or a spatula until combined.
2. Make a well in the center of the mixture and add the breadcrumbs and mix thoroughly to combine.
3. Preheat a large skillet over medium heat with a little oil. Roll meatballs into balls that are 1 inch round then place into the hot oil. You can also coat a sheet pan with olive oil, place meatballs on the sheet pan, and bake for 15 minutes at 400°F until lightly golden and cooked through.
4. Once the meatballs begin to cook in a saute pan add the soy sauce and continue to pan roast until they turn golden brown in color.
5. In another medium pot combine the soy sauce, water, brown sugar, pineapple juice, crushed pineapple, garlic powder, shallots, minced garlic, and grated ginger. Bring the mixture to a simmer and allow the sugar to cook down for about 4-5 minutes.
6. Once the mixture comes to a boil combine the cornstarch and ¼ cup water to create a slurry. Pour the slurry into the teriyaki sauce and whisk until the mixture thickens. It should coat the back of a spoon without excess dripping.
7. Toss chicken meatballs in sauce and garnish with extra shallots and sesame seeds if desired.