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Pineapple Teriyaki Chicken Meatballs CLINTON KELLY

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Clinton hits it out of the park with these delicious Chicken Meatballs!

2 tablespoons olive oil
1 small shallot (peeled, minced)
2 cloves garlic (peeled, minced)
1 cup fresh breadcrumbs
1/2 cup panko breadcrumbs
1/4 cup milk
1 1/2 pounds ground chicken
2 large eggs
3 tablespoons parsley (chopped)
1 lime (zested)
1/2 bunch scallions (sliced to garnish)
Kosher salt and freshly ground black pepper (to taste)
2/3 cup store-bought teriyaki sauce
1/3 cup pineapple juice
1 tablespoon ginger (peeled, grated)
2 cloves garlic (peeled, minced)
2 tablespoons light brown sugar
2 tablespoons soy sauce
1 lime (juiced)

Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
Heat a large saute pan over medium heat and add olive oil. Add the shallot and garlic and cook until tender, about 4 minutes. Season with salt and pepper and allow to cool.
In a small bowl, soak fresh breadcrumbs in milk for 1 minute. Squeeze out excess milk, and discard milk.
In a large bowl combine ground chicken, cooled shallot mixture, soaked breadcrumbs, panko breadcrumbs, eggs, parsley and lime zest and mix to combine. Season with salt and pepper. Form into 1-inch meatballs and place on the baking sheet. Drizzle olive oil and bake for 10-12 minutes until cooked through.
Toss meatballs with the teriyaki glaze during the last minute of baking to allow the sauce to caramelize. Serve the remaining sauce for dipping on the side. Garnish with sliced scallions. Serve with toothpicks on the side for easy dipping at a party!
For the Teriyaki Sauce: In a small saucepan over medium heat add the teriyaki sauce, pineapple juice, ginger, garlic, brown sugar, soy sauce and lime juice. Bring to a simmer and allow to thicken slightly, about 5-7 minutes. Remove and allow to cool to room temperature.
Tip: Make the meatballs in advance and freeze for an easy appetizer. Just warm and glaze before serving!

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