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- 1 lb ground chicken or turkey - 1/2 cup breadcrumbs - 1/4 cup chopped green onions - 1/4 cup finely grated carrot These main components form the base of your meatballs. Ground chicken or turkey works best for a tender texture. The breadcrumbs help bind everything together. Green onions add a fresh taste, while grated carrot gives a sweet crunch. - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1/4 cup soy sauce - 1/4 cup pineapple juice Garlic and ginger bring warmth and depth. Soy sauce adds a savory umami punch. Pineapple juice contributes sweetness and tang, making the dish bright and flavorful. - 1 tablespoon brown sugar - 1 tablespoon cornstarch - 1 tablespoon sesame oil - 1 cup canned pineapple chunks (with juice) Brown sugar balances the saltiness from the soy sauce. Cornstarch thickens the sauce for that perfect glaze. Sesame oil adds a nutty flavor, while canned pineapple chunks enhance the tropical essence of the dish. {{ingredient_image_1}} First, grab a large mixing bowl. I like to use a bowl that gives me enough room to mix. Start by adding 1 lb of ground chicken or turkey. Then, toss in 1/2 cup of breadcrumbs, 1/4 cup of chopped green onions, and 1/4 cup of finely grated carrot. These veggies add great flavor and color. Next, add 1 large egg, 2 cloves of minced garlic, and 1 teaspoon of grated fresh ginger. This mix is where the magic starts. Blend everything well until it’s fully combined. Now, it’s time to shape the meatballs. Use your hands to scoop the mixture. I recommend making them about 1 inch in diameter. This size cooks well and is easy to eat. You should end up with around 20-25 meatballs. Make sure they are evenly shaped for even cooking. Heat a large non-stick skillet over medium heat. This is where the meatballs will get their golden-brown color. Add the meatballs in a single layer. Cook them for 5-7 minutes, turning occasionally. Keep an eye on them to ensure they cook evenly. You want them golden brown on all sides. This step adds a nice texture and flavor. While the meatballs are cooking, let’s create the teriyaki sauce. In a medium bowl, combine 1/4 cup of soy sauce, 1/4 cup of pineapple juice, 1 tablespoon of brown sugar, 1 tablespoon of cornstarch, and 1 tablespoon of sesame oil. Whisk these together until smooth. The sauce should be thick enough to coat the meatballs but not too thick to pour. This balance is key for flavor. Once the meatballs are golden, it’s time to add the sauce. Pour the teriyaki sauce over the meatballs in the skillet. Then, add 1 cup of canned pineapple chunks with their juice. Stir gently to coat the meatballs evenly. Reduce the heat to low and let everything simmer for about 5-8 minutes. This allows the sauce to thicken and the meatballs to finish cooking. The flavors will blend beautifully during this time. To get the best meatballs, use binding agents like egg and breadcrumbs. The egg helps hold everything together. Breadcrumbs add moisture and texture. Mix these well with the meat. To avoid dry meatballs, do not overcook them. Keep an eye on cooking time. A good rule is to cook until they are golden brown. This keeps them juicy and tender. Add spices and herbs to boost flavor. Try adding black pepper or chili flakes for heat. Fresh herbs like cilantro can add brightness. You can also marinate the meat mixture. Letting it sit for an hour lets flavors blend. Use soy sauce or a bit of lime juice for extra zing. For a lovely finish, garnish with sesame seeds and green onions. These add crunch and color. Serve your meatballs over rice or noodles. The sauce will soak in, making each bite tasty. Add extra pineapple chunks for a fun touch! Pro Tips Use Fresh Ingredients: For the best flavor, use fresh ground chicken or turkey, and opt for fresh garlic and ginger instead of pre-minced varieties. Adjust the Sweetness: Depending on your taste preference, you can add more or less brown sugar to the teriyaki sauce to achieve your desired level of sweetness. Experiment with Proteins: Feel free to substitute ground beef or pork for a different flavor profile, or even try plant-based ground meat for a vegetarian option. Garnish for Flavor: Enhance the presentation and flavor by garnishing with toasted sesame seeds and fresh cilantro, or even a squeeze of lime juice before serving. {{image_2}} You can easily change the meat in the recipe. Ground beef or pork works well. If you want a veggie option, try using lentils or quinoa. Just make sure to adjust cooking times for different proteins. For gluten-free needs, you can switch breadcrumbs with almond flour or crushed rice crackers. These options provide a nice texture without gluten. The teriyaki sauce can have fun twists. Try using coconut aminos instead of soy sauce for a lighter taste. You can also mix in some orange juice for a citrus kick. If you like heat, add red pepper flakes or sriracha to the sauce. This makes the dish spicy and exciting. Pair your meatballs with side dishes like jasmine rice or steamed veggies. They balance the flavors well. You can also serve them in lettuce cups for a fresh bite. For a fun twist, try making sliders with small buns. Meatball bowls are great, too. Just add your favorite toppings like avocado or extra green onions. To store leftover meatballs, place them in an airtight container. Make sure to cover the meatballs with their teriyaki sauce. This helps keep them moist. They can last in the fridge for about 3 to 4 days. Always check for any off smells or changes before eating. For best results, freeze meatballs after cooking. Allow them to cool completely first. Then, place them in a freezer-safe bag. Remove as much air as possible. They can last in the freezer for up to 3 months. To thaw, move them to the fridge overnight. Reheat them in a skillet over low heat. You can also use the microwave for quick reheating. To keep meatballs flavorful after storage, always seal them well. You can add a little extra sauce when reheating. This helps to revive the taste. Be aware that freezing can change the texture slightly. They may not be as firm as fresh ones, but they will still be tasty. Enjoy your Pineapple Teriyaki Meatballs at their best! Pineapple Teriyaki Meatballs last about 3 to 4 days in the fridge. To keep them fresh, store the meatballs in an airtight container. Make sure the meatballs cool down before you put them in the fridge. This helps avoid moisture buildup. If they smell off or look strange, it’s best to throw them away. Yes, you can make these meatballs ahead of time. You can prepare the meat mixture and form the meatballs a day before cooking. Just keep them covered in the fridge. You can also cook them ahead and store them in the fridge. For best taste, reheat them gently on the stove. If you don’t have pineapple juice, you can use orange juice or apple juice. Both will add sweetness and a fruity flavor. You can also mix water with a bit of sugar for a simple substitute. Just remember to balance the flavors for the best taste. Yes, you can make these meatballs gluten-free. Use gluten-free breadcrumbs for the meatballs. For the sauce, choose gluten-free soy sauce. This way, you can enjoy the same great flavors without gluten. Always check labels to make sure the products are safe for your diet. In this blog post, we explored making Pineapple Teriyaki Meatballs. We covered main ingredients, from ground chicken to garlic and ginger. You learned how to mix, shape, and cook the meatballs perfectly. I shared tips for enhancing flavor and healthy storage methods. Remember, you can adjust ingredients and sauces to fit your taste. These meatballs are easy, fun, and tasty. Enjoy your cooking journey!

Pineapple Teriyaki Meatballs

Delicious meatballs made with ground chicken or turkey, coated in a sweet and tangy pineapple teriyaki sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb ground chicken or turkey
  • 1/2 cup breadcrumbs
  • 1/4 cup chopped green onions
  • 1/4 cup finely grated carrot
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup soy sauce
  • 1/4 cup pineapple juice
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon sesame oil
  • 1 cup canned pineapple chunks (with juice)
  • to taste sesame seeds and additional green onions for garnish

Instructions
 

  • In a large mixing bowl, combine the ground chicken or turkey, breadcrumbs, half of the chopped green onions, grated carrot, egg, minced garlic, and grated ginger. Mix until all ingredients are well incorporated.
  • Form the meat mixture into small meatballs, about 1 inch in diameter (should yield approximately 20-25 meatballs).
  • In a medium-sized bowl, whisk together the soy sauce, pineapple juice, brown sugar, cornstarch, and sesame oil to create the teriyaki sauce.
  • Heat a large non-stick skillet over medium heat. Add the meatballs in a single layer and cook for about 5-7 minutes, turning occasionally until they are golden brown on all sides.
  • Pour the teriyaki sauce over the meatballs in the skillet. Add the canned pineapple chunks and their juice to the pan. Stir to coat the meatballs evenly.
  • Reduce the heat to low and let simmer for another 5-8 minutes, allowing the sauce to thicken and the meatballs to cook through.
  • Once cooked, remove from heat and let cool slightly before serving.

Notes

Serve the meatballs in a shallow bowl topped with sesame seeds and additional green onions. For an extra tropical touch, add a few pineapple chunks on top and serve over jasmine rice or noodles to soak up the sauce.
Keyword chicken, meatballs, pineapple, teriyaki, turkey