Teriyaki Pineapple Meatballs
Ingredients
Meatballs
-
1
pound
ground chicken thighs or ground dark meat turkey
-
½
cup
drained crushed pineapple in 100% pineapple juice
-
2
tablespoons
finely sliced green onions
-
1
tablespoon
avocado oil
-
2
teaspoons
coconut aminos
-
1
teaspoon
Umami Stir Fry Powder or Diamond Crystal kosher salt
-
½
teaspoon
garlic powder
-
¼
teaspoon
ground ginger
-
⅛
teaspoon
freshly cracked black pepper
Teriyaki Sauce
-
½
cup
coconut aminos
-
¼
cup
pineapple juice
-
½
teaspoon
garlic powder
-
¼
teaspoon
ground ginger
-
½
teaspoon
fish sauce
-
1
teaspoon
arrowroot powder
-
¼
teaspoon
toasted sesame oil
Optional Garnishes
-
1
cup
drained pineapple chunks in 100% pineapple juice
-
1
teaspoon
toasted sesame seeds
-
1
green onion
thinly sliced
Instructions
- Preheat the oven to 400°F.
- In a mixing bowl, combine ground chicken, crushed pineapple, green onions, avocado oil, coconut aminos, seasoning, and spices.
- Mix the meatball mixture without overworking it.
- Scoop out the mixture to form 18 meatballs and arrange them on a greased baking sheet.
- Bake for about 20 minutes, rotating halfway, until cooked through.
- In a saucepan, whisk together the teriyaki sauce ingredients and cook over medium heat.
- Simmer the sauce for 1 to 2 minutes, then thicken with an arrowroot slurry.
- Toss the meatballs with some teriyaki sauce and serve with garnishes.
Nutrition Facts (estimated)
Servings
4
Calories
238
Total fat
13g
Total carbohydrates
10g
Total protein
20g
Sodium
0mg
Cholesterol
0mg
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