Pineapple Teriyaki Meatballs
Ingredients
Meatballs
-
1
large
egg
-
⅓
cup
plain panko breadcrumbs
-
1
lb
99% lean ground turkey breast or ground chicken breast
-
¼
cup
drained canned crushed pineapple
-
2
tablespoons
sliced scallions
-
1
tablespoon
reduced sodium soy sauce
-
1
teaspoon
minced garlic
-
¼
teaspoon
ground ginger
-
⅛
teaspoon
black pepper
Sauce
-
⅔
cup
reduced sodium soy sauce
-
½
cup
water
-
2
tablespoons
packed brown sugar
-
2
tablespoons
pineapple juice
-
1
teaspoon
minced garlic
-
½
teaspoon
minced ginger
-
1
tablespoon
cornstarch
-
1
tablespoon
water
Garnish
-
1
teaspoon
sesame seeds (optional)
Instructions
- Preheat the oven to 400°F and line a sheet pan with parchment paper.
- In a large bowl, mix the egg, breadcrumbs, ground meat, crushed pineapple, scallions, soy sauce, garlic, ground ginger, and black pepper until combined.
- Divide the meat mixture into 20 equal portions and roll each into a ball, placing them on the prepared baking sheet.
- Bake the meatballs for 15-18 minutes until cooked through.
- While the meatballs are baking, whisk together the sauce ingredients (except for the cornstarch and water) in a saucepan and heat over medium until simmering.
- Mix the cornstarch and water in a small dish to create a slurry, then add it to the simmering sauce and stir until thickened.
- Combine the cooked meatballs with the sauce or serve separately, garnishing with sesame seeds if desired.
Nutrition Facts (estimated)
Servings
4
Calories
236
Total fat
3g
Total carbohydrates
20g
Total protein
31g
Sodium
20mg
Cholesterol
1699mg
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