1poundGround Chicken(preferably NOT all ground chicken breast)
½SmallYellow Onion– finely diced (about ½ cup)
3TBSCurly Parsley Leaves- Minced
½tspGround Black Pepper
Glaze:(yields roughly 1 cup)
¾CupUnsalted Chicken Stock
1 ½TBSReduced Sodium Soy Sauce
1CupDark Brown Sugar, packed
¼CupYellow Onion– finely diced (about a quarter of a medium sized onion)
¼CupJack Daniels Whiskey
1TBS + 1 tspCornstarch
For the Glaze: In a medium sized saucepan over medium-high heat, combine the stock, pineapple juice, teriyaki sauce, soy sauce and brown sugar. Bring contents to a boil.
Stir in the remaining ingredients, except for the Cornstarch.
Immediately reduce to a simmer over medium-low heat, stirring occasionally. Simmer glaze, stirring occasionally, until reduced by half, about 1 hour.
Mix the cornstarch with 3 tablespoons of water. Slowly whisk into the glaze. Continue to simmer until thickened to desired consistency, about 5 additional minutes.
Meanwhile, Make the Meatballs: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper for easy clean up.
In a large mixing bowl combine all of the meatball ingredients. Use your hands to mix ingredients together, being sure NOT to over mix the meatballs. For medium sized meatballs, scoop 2 tablespoons of chicken mixture into hands and form into a ball. Place onto prepared baking sheet.
Bake for 25-30 minutes, or until an instant read thermometer inserted into a meatball reads 165 degrees F.
Toss the meatballs with the glaze.
Serve immediately with additional glaze on the side for dipping.
*Recipe yields approximately 18-20 meatballs *Glaze can be made a day in advance and stored, covered, in the refrigerator. Reheat in a small saucepan over medium low heat until warmed throughout, stirring occasionally. Toss with hot meatballs. *Glazed meatballs will keep, covered, in the refrigerator for up to three days. *To reheat glazed meatballs: Place in a medium sized saucepan over medium low heat and cook, stirring occasionally until warmed throughout.