Teriyaki Pineapple Chicken Meatballs

Ingredients:

Directions:

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Add all the meatball ingredients to a large mixing bowl; ground chicken, breadcrumbs, crushed pineapple (drain the pineapple but reserve the pineapple juice), milk, soy sauce, sliced green onion, garlic, ginger, and black pepper. Mix until just combined.
3. Use your hands or a small cookie scoop to portion the mixture into meatball that are about 1 ½-inches wide. Place on the prepared baking sheet, leaving space between each meatball. You should have about 20 meatballs.
4. Bake for 20-24 minutes or until cooked through (internal temperature of 165 degrees F).
5. While the meatballs are baking, prepare the sauce. Combine the soy sauce, water, brown sugar, pineapple juice, garlic, and ginger in a saucepan. Whisk together and heat over medium-high heat until the sugar is dissolved. Once boiling, reduce the heat to simmer.
6. Combine the cornstarch and water in a small bowl. Add to the sauce and whisk to combine. Continue to simmer for about 5 minutes to thicken the sauce.
7. Once done baking, add the meatballs to the sauce and toss to coat. Serve warm with a side of rice and garnish with sliced green onion. Enjoy!