Island Thunder Teriyaki Meatballs

Ingredients

• 2 tbsp Salted Perfection Sweet Ginger Finishing Salt, divided
• 1 lb Ground chicken
• 1/2 cup Gluten-free panko breadcrumbs (CHECK THE LABEL!)
• 1 large Egg
• 1/2 cup Crushed pineapple, drained (save the juice!)
• 2 Green onions, thinly sliced
• 1 tbsp Olive oil
• 1/2 cup Gluten-free tamari or coconut aminos (NO REGULAR SOY SAUCE!)
• 1/4 cup Brown sugar
• 1 tsp Cornstarch mixed with 1 tbsp water
• 1/2 cup Reserved pineapple juice

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper. Let's build the foundation of champions!
2. In a large mixing bowl, combine the ground chicken, gluten-free panko, egg, drained crushed pineapple, sliced green onions, and 1 tbsp of Salted Perfection Sweet Ginger Finishing Salt. Mix gently with your hands—do not overwork it, or it gets tough!
3. Roll the mixture into golf-ball-sized meatballs. Place them on the prepared baking sheet. You should get about 12 to 16 power bites.
4. Bake for 18 to 20 minutes until golden and cooked through (internal temperature must hit 165°F). While they bake, we focus on the sauce!
5. In a saucepan over medium heat, whisk together the gluten-free tamari, reserved pineapple juice, brown sugar, and the remaining 1 tbsp Salted Perfection Sweet Ginger Finishing Salt. Bring it to a simmer.
6. Stir in the cornstarch mixture. Whisk constantly for about 1 to 2 minutes until the sauce thickens and looks glossy. That is liquid gold right there!
7. Transfer the baked meatballs into the pan and toss them in the sauce until fully coated. Serve immediately and take a bow. You did it! DUNZO!