Essentials:

• Servings: Makes 30-35 Meatballs
• Prep: 10 Minutes
• Cook: 25 Minutes
• Ready In: 35 Minutes
• Course: Family Meals, Main Dishes
• Cuisine: Chicken

Ingredients:

Sauce:

• Asian Teriyaki

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.