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Teriyaki Meatballs in Pineapple Sauce

January 26, 2017 by Mirlandra 4 Comments

Jump to Recipe

These flavorful meatballs in a sweet teriyaki pineapple sauce always go quickly!  We serve them as appetizers or with rice and veggies for a simple dinner. 

A white plate is stacked high with delicious teriyaki meatballs. There are chunks of pineapple in the sauce and some green onions.

 

What is it about the humble meatball that makes us love it so well?  Meatballs as appetizers, as dinner, as snack, as party food, as sandwiches – even on pizza!  We love ’em and we can’t get enough of them.

Really Good Teriyaki Meatballs

To me the perfect meatball is savory and flavorful but never dry.  It should be tender and juicy and be coated in some sort of wonderful sauce.  These Teriyaki Meatballs fit that bill just right.

I made a double batch for a friend’s party earlier this month and she was quick to ask for the recipe.  I’m planning on making them again for the Super Bowl.  They are one of my go to party foods now.  Make sure to drop me a comment below and let me know how yours turned out!

Making Meatballs Easier

I use a simple scoop like this to make my meatballs.  It is  1 Tbsp. or 1/2 oz scoop.  I also use it for cookies!  It makes the job go a lot faster.

If you enjoyed these Teriyaki Meatballs you will also love my Korean Beef Lettuce Cups!

KoreanBBQBeefLettuceCups

A white plate is stacked high with delicious teriyaki meatballs. There are chunks of pineapple in the sauce and some green onions.
Print Pin
4.69 from 19 votes

Teriyaki Meatballs in Pineapple Sauce

Makes about 40 meatballs.
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 6
Calories 487kcal
Author Mirlandra Neuneker

Ingredients

For The Meatballs

  • 1 pound ground beef 12 – 15% fat
  • 1 pound ground pork
  • ½ cup Panko bread crumbs found in the Asian section of a grocery store
  • 2 large eggs
  • 3 green onions minced (additional for garnish if desired)
  • 2 tsp. minced garlic
  • 1 heaping Tbsp. fresh grated ginger
  • 2 tsp. soy sauce
  • 1 tsp. sesame oil
  • 1 tsp. coarsely ground black pepper
  • ½ tsp. white pepper

For The Sauce

  • 1 ¼ cups water divided
  • 1 ½ Tbsp. cornstarch
  • ¼ cup soy sauce
  • ¼ cup packed brown sugar
  • 2 tsp. fresh grated ginger
  • ¼ tsp. garlic powder
  • 2-3 Tbsp. honey
  • ½ tsp. coarsely ground black pepper
  • ½ cup drained pineapple tidbits

Instructions

  • Preheat the oven to 400 F. Line a cookie sheet with parchment paper and place a rack (such as a cookie cooling rack) on top of the paper. Spray well with non-stick spray and set aside.
  • Crumble the beef and pork into a large bowl.
  • Add the Panko, eggs, onions, garlic, ginger, soy sauce, sesame oil, black pepper and white pepper.
  • Use your hands to gently toss and combine the meat mixture just until it is well mixed. Do not over-mix as meatballs can become tough.
  • Use a 1 Tbsp size scoop to portion out the meat to make even sizes.
  • Tip: It works best to keep one hand clean and use it for the scoop. Spray the other hand with non-stick cooking spray and use it to form the balls.
  • Place the balls close together on the prepared rack.
  • Bake in preheated oven for 15-18 minutes until the meatballs have reached 160 F on an internal probe thermometer. The outsides will be lightly browned.
  • While the meatballs are baking make the sauce.
  • In a small bowl whisk together ¼ cup of the water with the corn starch. Set aside.
  • In a medium sauce pan over medium heat combine 1 cup of water, soy sauce, brown sugar, ginger, garlic powder, honey and black pepper. Bring the mixture to a simmer whisking often.
  • When the sauce is simmering use a whisk to stir in the corn starch / water mixture. Whisk constantly for another 1-2 minutes until the sauce has thickened some and will coat a spoon.
  • Stir in the pineapple tidbits.
  • When the meatballs are done gently stir them into the sauce and then spoon the mixture into a serving bowl.
  • Enjoy hot. See note about leftovers

Notes

Note:
Pineapple has a digestive enzyme in the fruit that causes it to break down meat. This makes it wonderful to serve with meat dishes but can be frustrating for leftovers. If I expect to have leftovers I serve the pineapple on the side instead of in the sauce - that way leftovers will not be destroyed by the pineapple.

Nutrition

Nutrition Facts
Teriyaki Meatballs in Pineapple Sauce
Amount Per Serving
Calories 487 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 12g60%
Cholesterol 163mg54%
Sodium 784mg33%
Potassium 488mg14%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 5g6%
Protein 30g60%
Vitamin A 139IU3%
Vitamin C 2mg2%
Calcium 48mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

PIN FOR LATER

Teriyaki meatballs in pineapple sauce promo image.

 

 

 

Reader Interactions

Comments

  1. Evelyn Jones

    August 29, 2021 at 8:10 am

    5 stars
    These are delicious! I used ground turkey & they turned out so yummy. I put over rice & added broccoli. Great recipe with so much flavor!

    Reply
    • Mirlandra

      September 13, 2021 at 4:28 pm

      Hi Evelyn! Thanks so much for letting me know. I’m really glad you enjoyed the recipe!

      Reply
  2. Charlyene

    July 25, 2022 at 12:40 am

    5 stars
    Can the meatballs be frozen with the sauce or should it be added when thawed

    Reply
    • Mirlandra

      February 06, 2023 at 4:11 pm

      You can freeze them in the sauce as long as you leave out the pineapple tidbits. It would be best not to have the meat and pineapple frozen together because the digestive enzyme in pineapple can break meat down quite quickly!

      Reply

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Welcome!  I’m Mirlandra

I provide real dinner solutions so busy women can kick kitchen overwhelm to the curb and learn to make simple, healthy dinners to fit any schedule and family.

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