Description
Born from a BBQ meltdown and saved by pantry magic, these juicy chicken meatballs in sticky-sweet teriyaki glaze are now my weeknight superhero. With caramelized pineapple, a zingy sauce, and a 20-minute cook time, they’re the answer to “What’s for dinner?”—even when the grill’s dead and guests are lurking. Serve them over rice, thread them on skewers, or sneak one cold from the fridge (no judgment).
Ingredients
For the Meatballs:
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1 lb ground chicken
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½ cup breadcrumbs (or almond flour for keto/GF)
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1 egg
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2 cloves garlic, minced
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2 green onions, chopped
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1 tbsp soy sauce
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½ tsp ground ginger
For the Sauce:
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½ cup soy sauce
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⅓ cup honey or brown sugar
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2 tbsp rice vinegar
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1 tsp cornstarch + 2 tbsp water (slurry)
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½ cup pineapple chunks (fresh or canned)
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a large bowl, gently mix meatball ingredients. Don’t overmix!
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Form into 1-inch balls with damp hands. Place on baking sheet.
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Bake 18–20 mins, until golden and internal temp reaches 165°F.
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In a saucepan, mix sauce ingredients (except slurry and pineapple). Simmer on medium.
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Stir in slurry, cook until thickened. Toss in pineapple and baked meatballs.
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Let rest 2 mins off heat. Serve with rice and drizzle with extra glaze.
Notes
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Want it spicy? Add sriracha or chili flakes.
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Use toothpicks for party-perfect bites.
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Leftovers? These freeze like champs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 320 per serving
- Fat: 15g
- Carbohydrates: 18g
- Protein: 25g