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Chicken meatballs on rice in bowl.
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Moore's Chicken Teriyaki Meatballs

Chicken teriyaki meatballs.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Appetizer, Main Course
Cuisine: Chinese
Keyword: meatballs
Servings: 30 -35 meatballs
Calories: 57kcal
Author: Heather

Ingredients

  • 2 lbs ground chicken
  • 1 cup panko
  • 2 eggs beaten
  • 1/4 cup milk
  • 2 teaspoons minced fresh ginger
  • 3 cloves minced garlic
  • 4 tablespoons minced green onions scallions
  • 3 tablespoons chopped water chestnuts
  • 1 8 oz can crushed pineapple, juices drained
  • 1 bottle Moore's Teriyaki Wing Sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

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

Notes

These meatballs are terrific served on top of rice, in a lettuce wrap, or on their own.

Nutrition

Calories: 57kcal | Carbohydrates: 2g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 77mg | Potassium: 170mg | Fiber: 1g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg