Teriyaki Chicken Meatballs

INGREDIENTS

Meatballs

• 16 oz lean ground chicken (have a kitchenaid? Grind your own meat)
• 6 tbsp nutritional yeast
• 1/4 c. breadcrumbs
• 1 egg
• 1/4 c. diced pineapple w/ juice
• 1/4 tsp salt
• 1/2 c. + 2 tbsp of Teriyaki Sauce (Ready made or see below)
• Optional garnish: green onion and sesame seeds

Teriyaki Glaze (Optional, can use ready made)

• 1/4 c. water
• 1/2 c. low sodium soy sauce
• 2 tbsp aji-mirin
• 1/3 c. Swerve brown sugar
• 1- 1/2 tsp minced garlic
• 1- 1/2 tsp minced ginger
• 1/2 tbsp arrowroot starch
• 1 tbsp water

INSTRUCTIONS

Meatballs

1. Preheat oven to 400° F.
2. Spray a baking dish with cooking spray and add 2 tbsp teriyaki sauce
3. In a medium bowl combine meatball ingredients. Shape into 15 balls and add to baking dish. Cover meatballs with 1/2 c. sauce
4. Bake uncovered, for 18-20 mins

Glaze

1. Combine first six ingredients in a saucepan on medium heat until the sugar is dissolved.
2. In a small bowl, mix 1/2 tablespoon cornstarch with 1 tablespoon water. Add to saucepan. Simmer until thickened.

NOTES

Sauce recipe makes 1 c. Use additional for serving or save for later use.

Nutritional info below is for a serving of 3 meatballs.

Click to View Recipe on Weight Watchers.

Weight Watchers: 5 Points

To keep it low points, serve with broccoli slaw and cauliflower rice.

Make it 2 Points: Replace the store bought ground chicken with boneless skinless chicken breasts and grind them with a Kitchen Aid attachment or a food processor