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A white plate is stacked high with delicious teriyaki meatballs. There are chunks of pineapple in the sauce and some green onions.
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4.67 from 18 votes

Teriyaki Meatballs in Pineapple Sauce

Makes about 40 meatballs.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Servings: 6
Calories: 487kcal
Author: Mirlandra Neuneker


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


  • 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


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.


Calories: 487kcal | Carbohydrates: 13g | Protein: 30g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 163mg | Sodium: 784mg | Potassium: 488mg | Fiber: 1g | Sugar: 5g | Vitamin A: 139IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 3mg