Pineapple Teriyaki Meatballs

Pineapple Teriyaki Meatballs
Pineapple Teriyaki Meatballs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    pounds lean ground beef

  • 2

    eggs, beaten

  • 1/3

    cup teriyaki sauce (any brand)

  • 2/3

    cup dry bread crumbs

  • 1

    teaspoon salt

  • 1/4

    teaspoon pepper

  • pinch red pepper flakes (optional and only if you want a kick)

  • 1 1/2

    teaspoon Worcestershire sauce

  • 1/4

    cup fresh parsley, minced

  • 3

    tablespoons milk

  • 1/4

    cup crushed pineapple

  • Pineapple Teriyaki Glaze

  • 1/2

    cup soy sauce

  • 1 1/2

    cups water

  • 1

    teaspoon ground ginger

  • 1/2

    teaspoon garlic powder

  • 1/2

    cup packed brown sugar

  • 2

    tablespoons honey

  • 1/4

    cup pineapple juice

  • 3

    tablespoons cornstarch

  • 1/2

    cup cold water

Directions

Meatballs Combine all ingredients in a large bowl mix well. Form mixture into 1 to 1 1/2-inch meatballs. In a 12-inch nonstick skillet, heat 1 tablespoon of oil and 1 tablespoon of butter over medium heat. When oil is hot, add the meatballs and brown on all sides, turning with tongs. You just want to brown them at this stage you will cook them through later. Sauce: In a bowl, whisk together the soy sauce, water, pineapple juice, ginger, garlic powder, brown sugar, and honey together. When the meatballs have browned, pour the sauce ingredients over the meatballs and gently turn the meatballs to coat them in the sauce. Heat the sauce for about 3-5 minutes. In a separate small bowl, dissolve the cornstarch into the 1/2 cup cold water. Add the cornstarch/water mixture to the sauce being careful to mix around the meatballs so you don't break them apart. Continue to simmer the meatballs in the sauce over low heat until sauce is thick and the meatballs are cooked through, about 15 minutes. If sauce gets too thick you can add water. Serve over rice.

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