Ingredients
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2 lbs ground chicken
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1 cup panko
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2 eggs, beaten
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¼ cup milk
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2 teaspoons minced fresh ginger
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3 cloves minced garlic
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4 tablespoons minced green onions (scallions)
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3 tablespoons chopped water chestnuts
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1 (8 oz) can crushed pineapple, juices drained
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1 bottle Moore's Asian Teriyaki Wing Sauce
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½ teaspoon salt
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¼ teaspoon black pepper
Instructions
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Preheat oven to 400 degrees F. Spray a cooling rack with nonstick cooking spray and place on a foil lined baking sheet. If you do not have a cooling rack, you may also place the meatballs directly on a parchment lined baking sheet.
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In a large bowl, combine chicken, Panko, milk, eggs, ginger, garlic, green onions, water chestnuts, pineapple, and 2 tablespoons of the Moore's teriyaki sauce.
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Using clean hands, stir until combined.
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Roll the mixture into 1¼ - 1½ inch meatballs.
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Place meatballs onto baking sheet and bake 25 minutes or until slightly brown on top.
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While meatballs are baking, pour the remaining teriyaki wing sauce into a pan. Heat on medium until sauce is warm, about 5 minutes.
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Once meatballs are out of the oven, place them into the teriyaki sauce and coat.
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Garnish with green onion.
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Serve on rice, lettuce wrap, or by themselves.