This recipe for teriyaki chicken meatballs is just a fun twist on a fan favorite. Serve these as an appetizer and you will be the hit of the party, because they are so, so good!

Here is how to make them!

Ingredients

Meatballs:
1 ½ pounds ground chicken
¼ cup milk
¼ cup Panko breadcrumbs
¼ cup crushed pineapple (juices drained and saved)
2 tablespoons low sodium soy sauce
3-4 cloves garlic, minced
2 teaspoons ginger, minced
¼ teaspoon black pepper
1 teaspoon red pepper flakes (optional)
2 tablespoons sesame seeds, garnish
Sauce:
⅔ cup low sodium soy sauce
½ cup water
⅓ cup pineapple juice
¼ cup light brown sugar
2 cloves garlic, minced
1 teaspoon ginger, minced
1 ½ teaspoons cornstarch
1 tablespoon water

Directions

Preheat oven to 500ºF. Line a baking sheet with aluminum foil and coat with cooking spray. Set aside.
Place ground chicken into a large bowl and press a hole into the center of the meat. Add garlic, ginger, soy sauce, crushed pineapple, red pepper flakes, pepper, milk, and Panko breadcrumbs to the center.
Use clean hands to mix all ingredients until well combined. Scoop a heaping tablespoon of meat and roll into a ball. Place onto prepared baking sheet. Evenly space each meatball to ensure even cooking.
Bake meatballs for 12-15 minutes or until fully cooked.
Prepare teriyaki sauce. Whisk together soy sauce, ¼ cup water, pineapple juice, garlic, ginger, and brown sugar in a saucepan over medium heat.
Once the brown sugar has dissolved, combine 1 ½ teaspoons cornstarch with 1 teaspoon of water and stir until well mixed. Pour slurry into sauce and stir. Simmer the sauce until thickened, about 5 minutes.
Remove meatballs from the oven and transfer to a serving bowl. Pour sauce over top and toss until meatballs are evenly coated. Garnish with sesame seeds prior to serving. Enjoy!