Skip to Content

RECIPE

Moore’s Pineapple Chicken Teriyaki Meatballs

This recipe comes to us courtesy of Food Lovin Family!

Wing Sauce

Essentials:

Ingredients:

  • 2 lbs Ground Chicken
  • 1 cup Panko
  • 2 beaten Eggs
  • 1/4 cup Milk
  • 2 tsp minced fresh Ginger
  • 3 cloves minced Garlic
  • 4 tbsp minced Green Onions
  • 3 tbsp chopped Water Chestnuts
  • 1 8-oz can of drained Crushed Pineapple
  • 1 bottle Moore’s Asian Teriyaki Wing Sauce
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper

Sauce:

Preparation:

  1. 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.
  2. 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.
  3. Using clean hands, stir until combined.
  4. Roll the mixture into 1¼ – 1½ inch meatballs.
  5. Place meatballs onto baking sheet and bake 25 minutes or until slightly brown on top.
  6. While meatballs are baking, pour the remaining teriyaki wing sauce into a pan. Heat on medium until sauce is warm, about 5 minutes.
  7. Once meatballs are out of the oven, place them into the teriyaki sauce and coat.
  8. Garnish with green onion.
  9. Serve on rice, lettuce wrap, or by themselves.

More Recipes