Baked Teriyaki Chicken Meatballs

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Transcript

00:00baked teriyaki chicken meatballs the glossy syrupy teriyaki sauce coats every meatball

00:06and 24 portions make easy meals now and later if you don't snack on them first these baked meatballs

00:12are effortless reliable crowd pleasers for the meatballs combine one quarter cup of milk one

00:18quarter cup of panko breadcrumbs one and one half pounds of ground chicken one tablespoon minced

00:24garlic two teaspoons minced fresh ginger two tablespoons minced scallions two tablespoons low

00:30sodium soy sauce one quarter cup of drained crushed pineapple and one quarter teaspoon black pepper

00:36for the sauce mix one third cup low sodium soy sauce one quarter cup water one quarter cup pineapple

00:43juice one quarter cup brown sugar two teaspoons minced garlic one teaspoon minced fresh ginger

00:49one and one half teaspoons cornstarch and one tablespoon water preheat the oven to very high

00:55heat and coat a mini muffin pan with cooking spray this temperature helps the meatballs caramelize

01:00while staying juicy inside soak the milk and panko together to form a panade allowing it to rest so

01:06it keeps the meatballs moist and tender combine the ground chicken aromatics seasonings pineapple and

01:12the soaked breadcrumbs mixing gently to avoid toughness and stop once everything is evenly blended

01:17shape the mixture into small meatballs wetting your hands if needed and arrange them in the prepared

01:23pan so they don't touch bake until golden and fully cooked then begin preparing the teriyaki sauce

01:29by simmering soy sauce pineapple juice brown sugar garlic and ginger add a smooth cornstarch slurry

01:37simmer until glossy and thick then toss the hot meatballs in the finished sauce until fully coated

01:42these meatballs refrigerate for four days or freeze for three months

01:46reheat gently to preserve the glaze or shape them a day ahead they're flavorful simple and impressive

01:53without requiring extra effort