Ingredients (makes 45 small balls)

• CHICKEN BALLS
• 1 KG Chicken mince
• 1/3 cup milk
• 1/3 cup Panko bread crumbs
• 1/3 cup crushed pineapple drained 9 reserve the juice to be used in sauce )
• 1/3 cup spring onions ( or shallots) Chopped fine
• 2 teaspoons minced Ginger
• 1 Tablespoon Garlic crushed
• 2 tablespoons soy sauce
• 1/2 teaspoon white pepper
• TERIYAKI SAUCE
• 1/2 CUP Soy sauce
• 1/3 CUP water
• 1/3 CUP pineapple juice
• 1/3 cup brown sugar
• 2 teaspoons ginger , minced
• 1 tablespoon garlic , crushed
• 2 teaspoons corn flour
• 1/4 cup water (extra)
• sesame seeds and chopped spring onions to garnish

Method

1. Preheat oven to 200 deg.
2. Place chicken mince in a bowl and make a well in the centre.
3. Add the milk and bread crumbs to the centre to soak for a few minutes
4. Place the remaining meatball ingredients into the bowl and combine well with a spoon
5. Roll spoonfuls of mixture into balls ( what ever size you like ) and place onto a paper lined oven tray Bake for 15-20 minutes, for large balls 12-15 minutes for smaller . or until lightly golden and cooked through
6. TO MAKE THE SAUCE Place all ingredients ,except the extra water and cornflour in a saucepan cook over a medium heat for 1-2 minutes or until sugar has dissolved
7. Mix corn flour and water until you have a slurry and pour it into the saucepan, whisking well as you do, until you have a thick sauce that will coat the back of a spoon,
8. Toss the meat balls in the sauce and garnish with the spring onion and sesame seeds

Notes

The good thing about teaching your children to cook is that they teach their children! This is a recipe my 13 year old grand son taught me ... Its gone full circle. Very tasty , and a good one to make with children