Ground Chicken Teriyaki Meatballs

why make this recipe

This dish is quick, tasty, and gentle on the wallet. Ground chicken keeps the meatballs light. Pineapple and teriyaki-style sauce bring sweet and savory flavors. You can make it on a weeknight and serve it over rice for a full meal.

introduction

Ground Chicken Teriyaki Meatballs are small, juicy meatballs with a sweet-salty sauce and bits of pineapple inside. They cook fast and please kids and adults. If you like simple chicken dinners, try this chicken parmesan with Alfredo sauce recipe for another easy meal idea.

how to make Ground Chicken Teriyaki Meatballs

Start by mixing the ground chicken with pineapple and a little salt and pepper. Shape the mix into meatballs. Brown them in a skillet, then add a quick teriyaki-style sauce. Let the meatballs simmer until cooked through and the sauce thickens. Serve on rice with green onions if you like.

Ingredients :

• 1 lb ground chicken
• 1 cup pineapple chunks
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 1 tbsp cornstarch (optional, for thickening)
• Cooked rice for serving
• Green onions for garnish (optional)

Directions :

1. In a bowl, mix together ground chicken, pineapple chunks, and season with salt and pepper. Form the mixture into meatballs.
2. In a skillet over medium heat, cook the meatballs until browned on all sides.
3. In a separate bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, and ginger. Pour the sauce over the meatballs in the skillet.
4. If you want a thicker sauce, mix cornstarch with a little water and stir it into the sauce.
5. Let the meatballs simmer in the sauce for about 10 minutes until cooked through and the sauce has thickened.
6. Serve the meatballs over cooked rice and garnish with chopped green onions if desired.

how to serve Ground Chicken Teriyaki Meatballs

Serve hot over steaming white or brown rice. Add a side of steamed broccoli or snap peas. Sprinkle chopped green onions or sesame seeds on top for color and crunch.

how to store Ground Chicken Teriyaki Meatballs

Cool the meatballs to room temperature. Store in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.

tips to make Ground Chicken Teriyaki Meatballs

• Don’t pack the meat too tight when you form meatballs; keep them light for tender texture.
• Use canned pineapple chunks drained well so the mix is not too wet.
• Brown the meatballs first for better flavor.
• If the sauce tastes too strong, add a splash of water or more rice vinegar to balance.
• Use a meat thermometer to check doneness — 165°F (74°C) for ground chicken.

variation (if any)

• Add chopped bell pepper or grated carrot to the mix for more vegetables.
• Use ground turkey instead of chicken.
• Make it gluten-free by swapping soy sauce for tamari or coconut aminos.
• For a spicier kick, add a pinch of red pepper flakes or some sriracha to the sauce.

FAQs

Q: Can I bake these meatballs instead of frying?
A: Yes. Place meatballs on a baking sheet and bake at 400°F (200°C) for 15–20 minutes, then add sauce and bake a few more minutes.

Q: Can I skip the pineapple?
A: Yes. The meatballs will still be tasty. Pineapple gives sweetness and moisture but is optional.

Q: How do I reheat leftovers?
A: Reheat gently in a skillet over low heat until warmed through, or microwave in short bursts, stirring between times.

Q: Can I make the sauce ahead?
A: Yes. Mix the sauce and store in the fridge for a day. Warm it and pour over cooked meatballs when ready.

Q: Are these meatballs good for meal prep?
A: Yes. They store well and pair easily with rice and vegetables for quick meals.

Ground Chicken Teriyaki Meatballs

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian
• Diet: Poultry

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Description

Juicy ground chicken meatballs with sweet and savory teriyaki sauce and pineapple, perfect for a quick weeknight dinner.

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Ingredients

Scale 1x2x3x

• 1 lb ground chicken
• 1 cup pineapple chunks
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 1 tbsp cornstarch (optional, for thickening)
• Cooked rice for serving
• Green onions for garnish (optional)

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Instructions

1. In a bowl, mix together ground chicken, pineapple chunks, and season with salt and pepper. Form the mixture into meatballs.
2. In a skillet over medium heat, cook the meatballs until browned on all sides.
3. In a separate bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, and ginger. Pour the sauce over the meatballs in the skillet.
4. If you want a thicker sauce, mix cornstarch with a little water and stir it into the sauce.
5. Let the meatballs simmer in the sauce for about 10 minutes until cooked through and the sauce has thickened.
6. Serve the meatballs over cooked rice and garnish with chopped green onions if desired.

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Notes

Don’t pack the meat too tight when forming meatballs. Use drained canned pineapple to avoid a wet mix.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 10g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 70mg