Teriyaki Pineapple Meatballs

Tasty meatballs with a tropical twist

Teriyaki Pineapple Meatballs being enjoyed with chopsticks
  • Prep time 10 min

  • Total time 20 min

  • Servings 3

  • Calories per serving 279

Teriyaki Pineapple Meatballs nutrional facts

You will need

  • 1

    can (6 oz.) DOLE® Pineapple Juice

  • 1

    tablespoon cornstarch

  • 1/2

    cup water

  • 1/2

    cup low sodium soy sauce

  • 2

    tablespoons brown sugar

  • 1

    tablespoon toasted sesame oil

  • 1

    lb. ground turkey

  • 3/4

    cup panko breadcrumbs

  • 1

    large egg

  • 1/4

    cup green onion, finely chopped

  • 2

    tablespoons chili garlic sauce

  • 1

    teaspoon minced ginger

  • 1/2

    teaspoon sea salt

  • 3

    tablespoons olive oil

  • 1

    teaspoon toasted sesame seeds, for serving

Method

  • 1

    Whisk pineapple juice, water, cornstarch, soy sauce, brown sugar, and sesame oil together until cornstarch is dissolved; set aside.

  • 2

    Combine turkey, breadcrumbs, egg, green onion, chili garlic sauce, ginger and salt in a mixing bowl; mix thoroughly.

  • 3

    Shape mixture into 1-inch wide meatballs using a spoon.  Place on parchment paper lined tray or baking sheet.

  • 4

    Heat olive oil over medium heat in a large skillet.  Add meatballs to pan and gently brown on all sides

  • 5

    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.

  • 6

    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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