Sweet, Island Meatballs
This recipe came to me on a whim. I had some pineapple juice (leftover from a weekend lituation) and some ground chicken. Next thing I know, I'm combining the chicken, pineapples and some teriyaki sauce in hopes that I could make sumn' shake. Needless to say, this is one of the best recipes I've made to date. Enjoy these sweet tings.
- 1 lb ground chicken
- 1 egg
- 3 tbsp plain bread crumbs
- 2 tbsp minced garlic
- 1 tbsp Worcestershire sauce
- 1 tbsp Teriyaki sauce
- 1 tsp onion powder
- 1 tsp brown sugar
- 1 tsp paprika (preferably sweet Hungarian, but any paprika will do)
- Olive oil
- 1/2 cup of Teriyaki sauce
- 1/4 cup of pineapple juice
- Pineapple tidbits (optional)
- Meatballs - combine all ingredients together (except olive oil).
- Throughly mix together and roll meat into 1-inch balls.
- Drop a few tablespoons of olive oil into a frying pan. When oil is warm, add meatballs.
- Cook each side of the meatball for at least 4 minutes per side. Coninue cooking until meatballs are brown on all sides.
- Remove meatballs from oil.
- In a separate pan on medium to medium high heat, add sauce ingredients.
- Once sauce begins to thicken, add meatballs. And cook for an additional minute.
- Remove from heat and enjoy these sweet 'tings.
- This meatball recipe is an adaptation of Japanese Tsukune - a charcoal grilled chicken meatball, brushed with a sweet soy sauce.
- Different cultures use different types of meat in their meatballs, here's a few:
- Kofte - an Indian meatball made primarily of lamb
- Bitterballen - Dutch meatballs made of veal and fried golden brown
- Faggots - Pork meatballs with bacon and liver from Wales
- Bakso - Indonesian meatballs made of beef and fish