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!
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