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These Pineapple Teriyaki Meatballs bring a fresh and flavorful twist to a classic favorite and make for a lighter alternative to takeout. Perfectly balanced with sweet pineapple and savory teriyaki notes, they come together quickly and offer a satisfying and wholesome dinner option for busy weeknights or casual get togethers.
I first made these meatballs during a family dinner and was impressed by how quickly everyone asked for seconds. The combo of juicy meatballs with the bright pineapple sauce is addictive and reminds me of fun family meals where everyone gathers round the table easily.
Ingredients
- One large egg: to bind the meatballs and keep them moist
- Plain panko breadcrumbs: add lightness and texture look for fresh packages with a crisp smell
- Ground turkey breast or chicken breast: opt for lean cuts to reduce fat while maintaining protein
- Canned crushed pineapple: packed in juice, not syrup draining it but saving the juice adds natural sweetness to the sauce
- Sliced scallions: for a mild onion flavor and a fresh crunch
- Reduced sodium soy sauce: to control salt levels and enhance umami
- Minced garlic and minced or ground ginger: provide the essential warm and zesty foundation of teriyaki
- Black pepper: for subtle heat and seasoning
- Brown sugar: to balance the soy and pineapple flavors in the sauce
- Cornstarch: mixed with water to thicken the sauce perfectly without clumping
- Optional sesame seeds: for a nutty aroma and a pretty finish on top
Instructions
- Sauté the Aromatics and Mix the Meat:
- Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking. In a large mixing bowl, crack the egg and add the panko breadcrumbs. Add the ground turkey or chicken, drained crushed pineapple, sliced scallions, soy sauce, minced garlic, minced ginger, and black pepper. Use a fork to gently combine everything just until mixed. Avoid overworking to keep the meatballs tender.
- Shape and Bake the Meatballs:
- Clear a clean surface such as a cutting board. Divide the mixture into roughly equal portions and roll each portion gently between your palms to form smooth balls about the size of a golf ball. Place them evenly spaced on the prepared baking sheet. Bake in the oven for 15 to 18 minutes until they are cooked through and lightly browned on the outside.
- Prepare the Teriyaki Sauce:
- About ten minutes before the meatballs finish baking, whisk together the soy sauce, water, brown sugar, reserved pineapple juice, minced garlic, and minced ginger in a medium saucepan. Place over medium heat and cook uncovered, stirring occasionally, until the sugar dissolves and the sauce starts to simmer. In a small bowl, stir the cornstarch into water to create a smooth slurry. Slowly pour the slurry into the simmering sauce while whisking continuously. Reduce the heat to low and let it simmer gently for five more minutes until thickened to a glossy consistency.
- Combine and Serve:
- Once the meatballs are out of the oven, transfer them to a serving dish or return the baking sheet to gather any juices. Pour the warm teriyaki sauce over the meatballs, coating them evenly. Serve portions of five meatballs with about a third cup of sauce each. Sprinkle sesame seeds on top if you like that extra toasted flavor and appealing look.
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My favorite element has to be the balance the pineapple juice adds to the sauce. It brings a brightness and subtle sweetness that lifts the entire dish and makes it feel fresh. One family dinner I remember vividly was when I made these for a group of kids who normally shy away from healthy meals they ended up asking for the recipe themselves which was such a win.
Storage Tips
Store leftover meatballs in an airtight container in the refrigerator for up to four days. Reheat gently in a pan over low heat with a splash of water or extra sauce to keep them moist. For longer storage, freeze cooked meatballs either individually on a tray or in portioned bags for up to three months. Thaw in the fridge overnight before reheating.
Ingredient Substitutions
Ground pork or beef can be used instead of turkey or chicken for a richer, juicier meatball but expect higher fat content. If you cannot find minced ginger, finely grate fresh ginger root or substitute with ground ginger but use less as it is more concentrated. Brown sugar can be replaced with coconut sugar or honey if you want a different but still natural sweetness.
Serving Suggestions
Serve with steamed white or brown rice to soak up the delicious sauce. Fresh steamed broccoli or green beans make great vegetable sides that contrast nicely with the sweet savory flavors. Sprinkle with chopped fresh scallions or cilantro to add a pop of herbal freshness.
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These meatballs are great for quick weeknight dinners and double well as make ahead freezer meals. Enjoy them with rice and a simple green vegetable for a balanced, flavorful plate.
Frequently Asked Questions About Recipes
- → What type of meat works best for the meatballs?
Lean ground turkey or chicken breast are ideal for these meatballs due to their mild flavor and lean profile.
- → How do I keep the meatballs tender and juicy?
Incorporating crushed pineapple and panko breadcrumbs adds moisture and helps maintain a tender texture during baking.
- → Can I prepare the sauce ahead of time?
Yes, the teriyaki sauce can be made in advance and gently reheated before coating the meatballs.
- → What is the purpose of the cornstarch in the sauce?
Cornstarch thickens the sauce, giving it a glossy finish that clings well to the meatballs and sides.
- → Are sesame seeds necessary for the dish?
Sesame seeds are optional but add a subtle nutty flavor and attractive garnish to the finished plate.