I’ve been on this never ending quest for delicious meatballs that aren’t dry. I’ve tried turkey and beef, and never quite get the flavor and consistency I am craving. I think I’m chasing this dreamy little meatball I had while overseas in Hong Kong…it was tender, packed with flavor, and so juicy. The elusive meatball, if you will :) 
These meatballs turned out really great, and satisfied my craving for the slow heat of ginger, balance of sweet and saltiness from a homemade teriyaki sauce, and the tender texture of ground chicken. 

I frequent a variety of supermarkets for different needs. My local Asian markets for most produce and some protein, Safeway and Whole Foods for organics, chicken, and seafood, and TJ’s for when I’m cooking just for myself. I love their small serving sizes. I have never really cooked with ground chicken before, but was delighted to find ground dark meat at my local Asian market, Sunset Super. A pound and a half was an alarming $3.49. I mean, you can’t really beat that. If your local butcher doesn’t have ground chicken readily available, feel free to ask the butcher to grind up 1 ½ lb of chicken breast for you. It’s actually best to always have a butcher grind your meat in front of you. I happened to use dark meat because it was available, but this works with ground chicken breast as well. 

Anyways, these meatballs are super easy to throw together. The secret is a ton of minced ginger and crushed pineapple, which give it the kick it needs, while staying moist! Let’s get cookin :)