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PINEAPPLE TERIYAKI CHICKEN MEATBALLS – 15-20 MEATBALLS

MEATBALLS
1 pound ground chicken
1/2-3/4 cup panko breadcrumbs
1 small can crushed pineapple – 1/4 cup crushed pineapple drained (reserve the juice)
3 tablespoons WHOLE milk
2 tablespoon Bragg’s liquid aminos
2 tablespoons sliced green onions
2 garlic cloves, minced
1 teaspoon FRESH ginger
¼ teaspoon pepper

• Heat oven to 425°.
• Spray a 9×13 baking dish with cooking spray. 

• In large mixing bowl combine all the meatball ingredients and mix together well.
• 
Form into meatballs, about the size of a golf ball, and place in the baking dish.
• 
Cook 20 minutes or until meatballs are fully cooked through.
• Temperature inside the meatball needs to be at 165°.

SAUCE
1/2 cup Bragg’s liquid aminos
1/3 cup water
1/4 cup brown sugar
1/4 cup reserved pineapple juice
2 garlic cloves, minced
½ teaspoon FRESH ginger
1 tablespoon cornstarch
1 tablespoon water


• Combine liquid aminos, brown sugar, water, pineapple juice, garlic, and ginger in a large skillet.
• Whisk together over medium heat until sugar has dissolved.
• Whisk together the cornstarch and water, add to the teriyaki sauce.
• Let the sauce simmer 5 minutes or so until it has thickened. 

• Add the cooked meatballs into the sauce turning so all meatballs are coated.
• Let simmer for a few minutes and then serve over rice or rice noodles.