Pineapple Teriyaki Turkey Meatballs
Pineapple Teriyaki Turkey Meatballs are tender, filled with crushed pineapple, and served with an easy teriyaki sauce. If you want to take a shortcut - you can even use a store bought teriyaki sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main
- Method: Oven, Stove
- Cuisine: American
Ingredients
Meatballs
- 1 lb lean ground turkey
- 1 large egg
- 1/4 cup drained canned crushed pineapple, reserve the juice for the Teriyaki sauce
- 1/3 cup Panko bread crumbs
- 2 tablespoons thinly sliced green onions
- 1 tablespoon lower sodium soy sauce
- 1 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground black pepper
Teriyaki Sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 2 tablespoons pineapple juice, from the canned crushed pineapple
- 1 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 1 tablespoon cornstarch, to make a slurry
- 1 tablespoon water, for the cornstarch slurry
Instructions
- Prep - Start by preheating the oven to 400 degrees F and spraying a baking sheet with cooking spray or lining with parchment paper.
- Mix Meatball Mixture - In a medium bowl, mix all of the meatball ingredients together. I find it easiest to do this with your hands. Don't over mix.
- Form Meatballs - Roll into ~1.5 tablespoon sized balls. I like to use a small cookie scoop to achieve even sizes.
- Bake Meatballs - Place the meatballs on the baking sheet (with a little space in between) and bake in the preheated oven for 15-18 minutes until cooked through (internal temperature of 165 degrees F).
- Optional - Homemade Teriyaki Sauce - When the meatballs are about 10 minutes away from being done, you can make the homemade teriyaki sauce. Add all of the sauce ingredients (except for the cornstarch slurry) to a small pot and bring to medium heat while stirring so the sugar dissolved. Bring the mixture to a simmer (about 2-3 minutes) and once simmering, add the cornstarch slurry (the cornstarch and water mixed together in a small bowl) and whisk together. Reduce the heat to maintain a simmer and let simmer until thickened (about 5 minutes).
- Serve - Serve the meatballs with the teriyaki sauce and your sides. I like to use rice and a pineapple salsa.
Notes
Leftover cooked meatballs can be stored in the fridge for 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 5 meatballs + teriyaki sauce (1/4 recipe)
- Calories: 301
- Sugar: 18.2 g
- Sodium: 276.6 mg
- Fat: 11.2 g
- Carbohydrates: 25.9 g
- Fiber: 0.8 g
- Protein: 24.8 g
- Cholesterol: 130.6 mg
Keywords: pineapple teriyaki turkey meatballs, teriyaki turkey meatballs, pineapple teriyaki meatballs