The following recipe is not your usual Chicken Balls. It has no batter and is not deep fried. It is a favourite one of my families. Can be served over rice or noodles.
Baked Chicken Pineapple Balls with Sauce
1 lb. Ground chicken/turkey
1 whole egg
1 large can pineapple tidbits in natural juice, not syrup which is high in sugar.
1/2 tsp. Savoury
1/2 tsp. Oregano
1/2 tsp. Basil
cornstarch – enough to coat outside of chicken balls
Beat egg add spices
Add mixture to ground meat
Drain juice from pineapple into a saucepan
Form meat into balls, putting one pineapple tidbit into the centre of meatball. Roll in cornstarch to cover.
Place in shallow baking or casserole dish.
Cook at 350 in the oven until cooked through and internal temp. reads 165 degrees F.. or 75 degrees C. Use a meat or digital thermometer to check on the internal temp.
Use a slotted spoon to remove balls from cooking dish. There will be fat from the chicken balls in the bottom of the dish.
Place chicken balls into a serving dish or onto individual plates.
Leftover chicken balls can be frozen or stored in a sealed container in the fridge.
Both the sauce and chicken balls can be reheated in the microwave
While chicken balls are in the oven add the following ingredients to the juice from the canned pineapple.
1 Tbsp Corn starch Mix with cold juice so it doesn’t lump.
2 Tbsp. Vinegar
1 Tbsp. Low-sodium soy sauce or tamari (gluten-free soy sauce)
1 Tbsp. Honey
2 spring onion tops chopped fine (optional)
1/4 Tsp. Cinnamon (Optional)
Add balance of pineapple tidbits
Bring to boil, turn down heat to medium. Stir until mixture thickens
Sauce may be poured over balls or served in a side dish.
The sauce can be stored in a glass jar or storage container in the fridge.