Pineapple Teriyaki Meatballs (Print Version)
Juicy meatballs in a sweet-tangy pineapple teriyaki sauce. Great for weeknights or hanging out with friends.
# Ingredients:
→ Chicken Meatballs
01 -
2 tablespoons green onions, chopped thin
02 -
0.25 teaspoon ground black pepper
03 -
60 ml crushed pineapple, very well drained (set juice aside)
04 -
2 garlic cloves, finely minced
05 -
450 g ground chicken
06 -
1 teaspoon fresh grated ginger or ½ teaspoon ground ginger
07 -
60 ml panko breadcrumbs
08 -
45 ml milk
09 -
30 ml reduced-sodium soy sauce
→ Pineapple Teriyaki Sauce
10 -
60 ml brown sugar
11 -
120 ml reduced-sodium soy sauce
12 -
15 ml water (mix with cornstarch)
13 -
15 ml cornstarch
14 -
80 ml water
15 -
0.5 teaspoon grated ginger or 0.25 teaspoon ground ginger
16 -
2 garlic cloves, minced
17 -
60 ml pineapple juice (from the drained fruit earlier)
# Steps:
01 -
Scoop the saucy meatballs onto hot white rice. Want something extra? Sprinkle fresh green onion or a few sesame seeds on top if you like.
02 -
Pop the meatballs into the skillet with the sticky sauce. Carefully toss so each one gets coated. Let them gently simmer a few minutes to soak up all the goodness.
03 -
Grab a little bowl and mix the cornstarch with its splash of water till smooth. Pour that into your simmering sauce and keep stirring now and then, letting everything bubble until it’s glossy and thicker. Should only take about 5 minutes.
04 -
In a big frying pan or saucepan, pour in soy sauce, pineapple juice you set aside, water, brown sugar, garlic, and ginger. Let it heat gently and whisk it around for 2 or 3 minutes so the sugar melts in.
05 -
Bake your tray of meatballs for 15 minutes. Check for a light golden color and make sure the inside’s not raw—they should hit 74°C if you use a thermometer.
06 -
Take clumps of the chicken mix and roll them into balls like golf balls, roughly 4 cm wide. Arrange them across your baking pan, leaving little spaces in between. You’ll end up with just over 20 balls, give or take.
07 -
Add the ground chicken, panko, drained pineapple, milk, soy sauce, green onion, ginger, garlic, and pepper into a big bowl. Mix everything together until just combined—don’t overdo it.
08 -
Crank your oven up to 260°C. Get a 23 x 33 cm baking dish or rimmed sheet, spritz it with nonstick spray or lay down parchment so nothing sticks.
# Notes:
01 -
A regular 8-ounce can of crushed pineapple works for both the meat mix and the sauce.
02 -
Push the pineapple into a strainer using a spoon to get out every drop of juice.
03 -
Fresh ginger and garlic have the best kick, but you can swap in paste or stuff from a jar if it’s easier.
04 -
Leftover meatballs still taste great and stay juicy! Pop them in the fridge for 3 days or freeze for as long as 3 months.