Sriracha Teriyaki Chicken Meatballs
Saturday, December 17, 2016
Tasty chicken and pineapple meatballs in a pineapple teriyaki sauce spiked with sriracha chili sauce!
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
Directions
For the Teriyaki Sauce :
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 :
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.
Toss the meatballs in teriyaki sauce and enjoy!
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
Directions
For the Teriyaki Sauce :
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 :
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.
Toss the meatballs in teriyaki sauce and enjoy!