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Teriayki Chicken Meatballs

  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 24 meatballs 1x


These Teriyaki Chicken Meatballs are



For the meatballs:

  • 1 1/2 pounds ground chicken
  • 1/4 cup milk
  • 1/4 cup Panko breadcrumbs
  • 1 tsp. minced garlic
  • 2 tsp. minced fresh ginger
  • 1 Tbsp. minced scallions
  • 2 Tbsp. soy sauce
  • 1/4 cup crushed pineapple ((juices drained, reserve the juice))
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

For the sauce:

  • 1/2 cup soy sauce
  • 1/4 cup water
  • 1/4 cup pineapple juice
  • 1/4 cup brown sugar
  • 1 tsp. minced garlic
  • 1 tsp. minced fresh ginger
  • 1 1/2 tsp. cornstarch
  • 1 Tablespoon water


  1. Preheat the oven to 500ºF. Generously spray a mini-muffin pan or baking dish with cooking spray.
  2. In a large bowl, combine the ground chicken, milk, bread crumbs, garlic, ginger, scallions, soy sauce, crushed pineapple and pepper. Using your hands or a large spoon combine the meat mixture and then shape it into balls using 2 to 3 tablespoons of meat per meatball.
  3. Place the meatballs into the prepared pan and bake for 12 to 15 minutes until the meatballs are fully cooked.
  4. While the meatballs are baking, prepare the sauce: In a medium saucepan whisk together the soy sauce, water, pineapple juice, brown sugar, garlic and ginger over medium heat. Cook, whisking constantly, until the sugar has dissolved fully. In a small bowl, whisk together the cornstarch with the water and whisk it into the sauce. Simmer until it has thickened to the consistency of syrup, about 5 minutes.
  5. Remove the meatballs from the oven and transfer them into a large bowl. Pour the sauce on top and toss to coat. Serve immediately.
  • Category: Main Dishes