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Chicken Teriyaki Meatballs


1 kg chicken mince

80 ml milk

1/3 cup panko dried breadcrumbs

1/3 cup pineapple (crushed, drained)

1/3 cup shallots (finely chopped)

2 tsp ginger (minced)

1 tbs crushed garlic

2 tbs reduced-salt soy sauce

1/2 tsp salt

1/2 tsp pepper

Teriyaki sauce

1/2 cup reduced-salt soy sauce

80 ml water

80 ml pineapple juice

70 g brown sugar

2 tsp ginger (minced)

2 tsp cornflour

60 ml water

shallots (sliced)

sesame seeds

1 tbs crushed garlic


Preheat oven to 220°C (200°C fan-forced). Place chicken mince in a bowl and make a well in the centre. Add the milk and breadcrumbs to the centre to soak for a few minutes.

Place the remaining meatball ingredients into the bowl and combine well using a spoon.

Spray 2 x 24 cup mini muffin pans with canola oil and spoon tablespoon-sized balls into the tray. Cook for 15 minutes or until lightly golden and cooked through.

To make the sauce; place soy sauce, 1/3 cup water, pineapple juice, brown sugar, ginger and garlic in a small saucepan and cook over a medium heat for 1-2 minutes or until the sugar has dissolved. Mix cornflour into the 1/4 cup of water until you have a slurry and add it to the saucepan, whisking well until you have a thick teriyaki sauce that will coat the back of a spoon. Toss chicken meatballs in sauce and garnish with extra shallots and sesame seeds.

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