Teriyaki Pineapple Chicken Meatballs
I love all kinds of meatballs but CHICKEN meatballs are my favorite! I could eat teriyaki on everything, probably straight from the spoon so I thought I'd make up some delicious low calorie and low point teriyaki chicken meatballs!
Equipment
- 1 Oven/Broiler
- 1 Sauce Pan
- 1 Pressure Cooker/Rice Cooker
- 2 Muffin Tin
- 4 Glass Storage Containers
- 4 Condiment Containers
Ingredients
Meatballs
- 1-1/2 lbs Ground Chicken
- 1 Egg
- 15 gm Italian Style Bread Crumbs ( I use Colonna)
- 1/4 cup Panko Bread Crumbs (I use Kikkoman)
- 1 tbsp Minced Onion
- 1 tsp Daks Green Zest Seasoning (your choice of seasoning)
Teriyaki Sauce
- 1 cup GHughes Sugar Free Teriyaki Sauce
- 1 tbsp Swerve Brown Sugar
- 1/4 tbsp Cornstarch
- 1 cup Crushed Pineapple
- 4 cups White Rice
- 4 cups Broccoli/Cabbage Slaw
- 2 cups Pineapple Tidbits
Instructions
- Put your rice in the pressure/rice cooker
- Mix the ground turkey with the ingredients above.
- Fill sprayed muffin tins - to make total of 24
- Broil the meatballs for 10 minutes then flip and cook another 5
- While your meatballs cook, mix your sauce ingredients. Bring to a boil then turn down to simmer. Let them do their thing for about 10 minutes.
- After 10 minutes, pour some of the sauce over your meatballs and coat. Be sure to leave some for your condiment containers.
- Once the rice and meatballs are done, assemble your bowls
- Top with green onions and black/white sesame seeds
Notes
Total of 9 Weight Watchers points.
Tried this recipe?Let us know how it was!