Sriracha Teriyaki Chicken Meatballs

• Meat

  • 1 lb Ground chicken

• Produce

  • 2 tsp Garlic
  • 2 tsp Ginger
  • 1/4 cup Green onion

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 tbsp Honey
  • 1/4 cup Soy sauce
  • 1 tbsp Sriracha
  • 2 tbsp Teriyaki sauce

• Baking & Spices

  • 1/4 cup Brown sugar, packed
  • 2 tsp Cornstarch

• Bread & Baked Goods

  • 1/4 cup Panko breadcrumbs

• Drinks

  • 1/2 cup Pineapple juice

Found on closetcooking.com

Description

Ingredients

• 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
• 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

• 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.
• 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!

Nutrition