Ingredients

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

Method

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.

You could try these fennel meatballs which are also baked and served with penne.

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