Ingredients
1kg chicken breast mince
⅓ cup milk
(80ml)
⅓ cup Panko breadcrumbs
⅓ cup crushed pineapple
drained
⅓ 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
½ tsp salt
½ tsp white pepper
½ cup low-salt soy sauce
(125ml), for teriyaki sauce
⅓ cup water
(80ml), for teriyaki sauce
⅓ cup pineapple juice
(80ml), drained from crushed pineapple
⅓ cup brown sugar
(70g), for teriyaki sauce
2 tsp minced ginger
for teriyaki sauce
1 tbsp crushed garlic
(or 6 cloves crushed), for teriyaki sauce
2 tsp cornflour
for teriyaki sauce
¼ cup water
(60ml), for cornflour slurry
shallots
sliced, for garnish
1 tsp sesame seeds
for garnish
Allergy Advice
Contains Dairy
Contains Gluten
Contains Sesame
Contains Soy
Equipment
- 1 bowl
- 1 mini muffin pans
- 1 saucepan
- 1 whisk
- 1 spoon
Instructions
- 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.
- Place the remaining meatball ingredients into the bowl and combine well using a spoon.
- 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.
- 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.
Notes
Tip
This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
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