Teriyaki Chicken Meatballs
This recipe for Chicken Teriyaki Meatballs is great for a quick dinner or cook up a batch for meal prep. I recommend serving with brown rice and broccoli slaw on the side.
Ingredients
Meatballs
- 16 oz lean ground chicken
- 6 tbsp nutritional yeast
- 1/4 cup breadcrumbs
- 1 egg
- 1/4 cup diced pineapple with juice
- 1/4 tsp salt
- 1/2 cup + 2 tbsp Teriyaki sauce ready made or see below
- optional garnish: green onions and sesame seeds
Teriyaki Glaze (Optional, can use ready made)
- 1/4 cup water
- 1/2 cup low sodium soy sauce
- 2 tbsp aji-mirin
- 1/3 cup Swerve brown sugar
- 1-1/2 tsp garlic minced
- 1-1/2 tsp ginger minced
- 1/2 tbsp arrowroot starch
- 1 tbsp water
Instructions
Meatballs
- Preheat oven to 400° F.
- Spray a baking dish with cooking spray and add 2 tbsp teriyaki sauce
- In a medium bowl combine meatball ingredients. Shape into 15 balls and add to baking dish. Cover meatballs with 1/2 c. sauce
- Bake uncovered, for 18-20 mins
Glaze
- Combine first six ingredients in a saucepan on medium heat until the sugar is dissolved.
- In a small bowl, mix 1/2 tablespoon cornstarch with 1 tablespoon water. Add to saucepan. Simmer until thickened.NOTE: Sauce recipe makes 1 c. Use additional for serving or save for later use.
Notes
Nutrition: 228 cal | 6g fat | 25g carbs | 25g protein