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Ingredients
Scale
- 1 pound lean ground chicken
- 1/4 cup panko breadcrumbs
- 1 large egg
- 1/4 cup finely chopped green onions
- 2 tablespoons chopped cilantro
- 1 clove garlic, grated
- 2 teaspoons low sodium soy sauce (or tamari)
- 1 teaspoon sriracha
- 1/2 teaspoon ground ginger
- 1/4 cup ketchup
- 1/4 cup pineapple juice (from canned pineapple)
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 2 tablespoons low sodium soy sauce (or tamari)
- 1 teaspoon sriracha
- 1/4 teaspoon ground ginger
- 1 tablespoon cornstarch
- 1 red bell pepper, diced
- 20-ounce can pineapple chunks, drained
- 1/2 white onion, diced
Instructions
- Combine all meatball ingredients in a large bowl and mix thoroughly.
- Shape the mixture into tablespoon-sized meatballs and place on a baking sheet.
- Bake meatballs at 450°F for 10-12 minutes until golden.
- Whisk together sauce ingredients until smooth.
- Sauté diced onion and red bell pepper in olive oil until crisp-tender.
- Add baked meatballs and pineapple chunks to the skillet.
- Pour the sauce over and simmer until heated through.
Notes
Ensure meatballs are evenly sized for consistent cooking.
Adjust sriracha for desired spiciness.
Let the sauce simmer longer for a thicker consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking and Sautéing
- Cuisine: Asian
Nutrition
- Calories: 325
- Sugar: 10
- Sodium: 540
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 32
- Cholesterol: 95