Chicken teriyaki meatballs

Michelle Murphy

1 kg chicken breast mince

⅓ cup (80ml) milk

⅓ cup Panko breadcrumbs

⅓ cup crushed pineapple, drained

⅓ cup shallots (green onions), very finely chopped

2 tsp minced ginger

1 tbsp crushed garlic (or 6 cloves, crushed)

2 tbsp low-salt soy sauce

½ tsp salt

½ tsp white pepper

Teriyaki sauce:½ cup (125ml) low-salt soy sauce

⅓ cup (80ml) water

⅓ cup (80ml) pineapple juice (drained from crushed pineapple)

⅓ cup (70g) brown sugar

2 tsp minced ginger

1 tbsp crushed garlic (or 6 cloves crushed)

2 tsp cornflour

¼ cup (60ml) water

shallots, sliced (garnish)

1 tsp sesame seeds (garnish)

1. Preheat oven to 220C (200C 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.

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

3. 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.

4. To make the sauce; place soy sauce, ⅓ cup water, pineapple juice, brown sugar, ginger and garlic in a small saucepan and cook over a medium heat for 1 to 2 minutes or until the sugar has dissolved. Mix cornflour into the ¼ 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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