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1.
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For the glaze: In a medium sized saucepan over medium-high heat, combine the stock, pineapple juice, teriyaki sauce, soy sauce and brown sugar.
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Bring contents to a boil.
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2.
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Stir in the remaining glaze ingredients, except for the cornstarch and water.
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3.
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Immediately reduce to a simmer over medium-low heat, stirring occasionally.
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Simmer glaze, stirring occasionally, until reduced by half, about 1 hour.
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4.
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In a small bowl mix the cornstarch with the water.
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Slowly whisk into the glaze.
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Continue to simmer until thickened to desired consistency, about 5 additional minutes.
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5.
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For the meatballs: Preheat oven to 350 F. Line a large rimmed baking sheet with parchment paper for easy clean up.
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6.
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In a large mixing bowl combine all of the meatball ingredients.
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Use your hands to mix ingredients together, being sure not to over-mix the meatballs.
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For medium sized meatballs, scoop 2 tablespoons of chicken mixture into your hands and form into a ball.
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Place onto prepared baking sheet.
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7.
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Bake for 25-30 minutes, or until an instant read thermometer inserted into a meatball reads 165 F.
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8.
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Toss the meatballs with the glaze.
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9.
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Serve immediately with additional glaze on the size for dipping.
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Notes: 1.
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Recipe yields approximately 18-20 meatballs.
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2.
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Glaze can be made a day in advance and stored, covered, in the refrigerator.
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Reheat in a small saucepan over medium low heat until warmed throughout, stirring occasionally.
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Toss with hot meatballs.
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3.
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Glazed meatballs will keep, covered, in the refrigerator for up to three days.
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4.
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To reheat glazed meatballs: Place in a medium sized saucepan over medium low heat and cook, stirring occasionally until warmed throughout.
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5.
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Glaze heavily adapted from Top Secret Recipes.
