Chicken teriyaki meatballs
- 1 kg chicken breast mince
- 1/3 cup (80ml) milk
- 1/3 cup Panko breadcrumbs
- 1/3 cup crushed pineapple, drained
- 1/3 cup shallots (green onions), very finely chopped
- 2 tsp minced ginger
- 1 tbsp crushed garlic (or 6 cloves, crushed)
- 2 tbsp low-salt soy sauce
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1/ cup (125ml) low-salt soy sauce
- 1/3 cup (80ml) water
- 1/3 cup (80ml) pineapple juice (drained from crushed pineapple)
- 1/3 cup (70g) brown sugar
- 2 tsp minced ginger
- 1 tbsp crushed garlic (or 6 cloves crushed)
- 2 tsp cornflour
- 1/4 cup (60ml) water
- shallots, sliced (garnish)
- 1 tsp sesame seeds (garnish)
Step 1. Preheat oven to 220°C (200°C fan-forced). Place chicken mince in a bowl and make a well in the centre. Add the milk and breadcrumbs to the centre to soak for a few minutes.
Step 2. Place the remaining meatball ingredients into the bowl and combine well using a spoon.
Step 3. Spray 2 x 24 cup mini muffin pans with canola oil and spoon tablespoon-sized balls into the tray. Cook for 15 minutes or until lightly golden and cooked through.
Step 4. To make the sauce; place soy sauce, 1/3 cup water, pineapple juice, brown sugar, ginger and garlic in a small saucepan and cook over a medium heat for 1-2 minutes or until the sugar has dissolved. Mix cornflour into the 1/4 cup of water until you have a slurry and add it to the saucepan, whisking well until you have a thick teriyaki sauce that will coat the back of a spoon. Toss chicken meatballs in sauce and garnish with extra shallots and sesame seeds.
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- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.