Chicken Meatballs with Soy Glaze & Pineapple

Ingredients

• 8 oz chicken thigh, ground

• 5 oz onion, minced

• 1 oz yellow bell pepper, diced

• 1 oz red bell pepper, diced

• 1 tsp garlic, minced

• 1 tsp sage, dry

• 1/2 tsp apple cider vinegar

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/4 tsp ground ginger

• 4 Tbsp panko bread crumbs

• 7 Tbsp soy glaze

• 8 oz pineapple, diced

• 1 oz scallions, chopped

Instructions

1. Preheat the oven to 400⁰ F.

2. Mix together ground chicken, onion, bell peppers, garlic, sage, apple cider vinegar, salt, pepper, ground ginger, and panko bread crumbs. Shape into 21 meatballs (about 1-inch) and place in a baking dish large enough to hold them all.

3. Pour soy glaze over meatballs and bake in the oven until meatballs are cooked through (internal temperature of 165⁰ F for about 18-20 minutes).

4. Remove the baking dish from the oven and add diced pineapple and chopped scallions.

To make soy glaze

1. Combine 2 Tbsp canola oil, 2 Tbsp tamari, 1.5 Tbsp honey, 1 Tbsp rice vinegar, 1/2 tsp garlic powder, and 1/4 tsp ground ginger in a blender and purée until smooth.