Teriyaki Pineapple Meatballs
Tasty meatballs with a tropical twist
Ingredients
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1
can (6 oz.) DOLE® 100% Pineapple Juice
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1 tbsp cornstarch
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1/2 cup water
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1/2 cup low sodium soy sauce
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2 tbsp brown sugar
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1 tbsp toasted sesame oil
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1 lb ground turkey
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3/4 cup panko breadcrumbs
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1 large egg(s)
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1/4 cup green onion, finely chopped
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2 tbsp chili garlic sauce
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1 tsp ginger, minced
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1/2 tsp sea salt
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3 tbsp olive oil
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1 tsp toasted sesame seeds, for serving
Steps to Sunshine!
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Whisk pineapple juice, water, cornstarch, soy sauce, brown sugar, and sesame oil together until cornstarch is dissolved; set aside.
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Combine turkey, breadcrumbs, egg, green onion, chili garlic sauce, ginger and salt in a mixing bowl; mix thoroughly.
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Shape mixture into 1-inch wide meatballs using a spoon. Place on parchment paper lined tray or baking sheet.
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Heat olive oil over medium heat in a large skillet. Add meatballs to pan and gently brown on all sides
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Stir reserved sauce once more and pour into pan with meatballs. Bring to a simmer. Reduce heat to medium-low and simmer for 6-8 minutes longer, until sauce has thickened and meatballs are cooked through.
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Serve hot alone as an appetizer or over rice garnished with toasted sesame seeds, extra green onion and a side of mixed vegetables for a complete meal.
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