Chicken teriyaki meatballs

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

Teriyaki sauce:

  • 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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