Sriracha Teriyaki Chicken Meatballs

Sriracha Teriyaki Chicken Meatballs

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:

1. 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:

1. 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.
2. Toss the meatballs in teriyaki sauce and enjoy!