These Teriyaki Meatballs with Pineapple Sauce are a flavorful fusion of savory and sweet, featuring tender meatballs made with a blend of ground beef and pork, spiced with ginger and garlic. They are simmered in a tangy and sweet teriyaki pineapple sauce, making this dish a perfect choice for dinner or as a party appetizer. The combination of the juicy meatballs and the fruity pineapple sauce offers a delightful flavor contrast that everyone will love.
Ingredients:
For the Meatballs:
- 1 pound ground beef (12–15% fat)
- 1 pound ground pork
- ½ cup Panko bread crumbs
- 2 large eggs
- 3 green onions, minced (plus additional for garnish, if desired)
- 2 teaspoons minced garlic
- 1 heaping tablespoon fresh grated ginger
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon coarsely ground black pepper
- ½ teaspoon white pepper
For the Sauce:
- 1¼ cups water, divided
- 1½ tablespoons cornstarch
- ¼ cup soy sauce
- ¼ cup packed brown sugar
- 2 teaspoons fresh grated ginger
- ¼ teaspoon garlic powder
- 2-3 tablespoons honey
- ½ teaspoon coarsely ground black pepper
- ½ cup drained pineapple tidbits
Instructions:
- Prepare the Meatballs:
- In a large mixing bowl, combine the ground beef, ground pork, Panko bread crumbs, eggs, minced green onions, minced garlic, grated ginger, soy sauce, sesame oil, black pepper, and white pepper.
- Mix everything together until fully combined, but avoid overmixing to prevent tough meatballs.
- Form the mixture into 1- to 1½-inch meatballs, placing them on a parchment-lined baking sheet as you go.
- You should end up with about 20-24 meatballs.
- Preheat your oven to 400°F (200°C).
- Cook the meatballs in the oven for 15 to 20 minutes, or until they are fully cooked and have a nice golden-brown exterior.
- Make the Pineapple Teriyaki Sauce:
- In a small bowl, whisk together ¼ cup of water with the cornstarch until smooth, creating a slurry. Set aside.
- In a medium saucepan over medium heat, combine the remaining 1 cup of water, soy sauce, brown sugar, grated ginger, garlic powder, honey, and black pepper.
- Stir the ingredients and bring the mixture to a simmer.
- Once simmering, add the cornstarch slurry and stir continuously until the sauce thickens, about 2-3 minutes.
- Stir in the drained pineapple tidbits and simmer for an additional 1-2 minutes to heat the pineapple and meld the flavors.
- Combine the Meatballs and Sauce:
- Once the meatballs are baked, transfer them to the saucepan with the pineapple teriyaki sauce.
- Gently stir to coat the meatballs in the sauce, allowing them to simmer in the sauce for 5 minutes to absorb the flavors.
- Serve:
- Serve the Teriyaki Meatballs hot, garnished with additional chopped green onions if desired.
- These meatballs are delicious on their own, served over rice, or alongside stir-fried vegetables.
Conclusion:
These Teriyaki Meatballs with Pineapple Sauce offer the perfect balance of sweet and savory flavors. The tender meatballs, made with a blend of ground beef and pork, are infused with garlic and ginger and complemented by the sweetness of the pineapple sauce. Whether you serve them as an appetizer or a main course, this dish will be a hit at any gathering or family meal.
Teriyaki Meatballs with Sweet Pineapple Sauce
Teriyaki Meatballs with Pineapple Sauce featuretender beef and pork meatballs simmered in a sweet and tangy teriyaki sauce,enhanced by juicy pineapple tidbits. Serve them as an appetizer or over ricefor a delicious meal.
For the Meatballs:
- 1 pound ground beef (12–15% fat)
- 1 pound ground pork
- ½ cup Panko bread crumbs
- 2 large eggs
- 3 green onions (minced (plus additional for garnish, if desired))
- 2 teaspoons minced garlic
- 1 heaping tablespoon fresh grated ginger
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon coarsely ground black pepper
- ½ teaspoon white pepper
For the Sauce:
- 1¼ cups water (divided)
- 1½ tablespoons cornstarch
- ¼ cup soy sauce
- ¼ cup packed brown sugar
- 2 teaspoons fresh grated ginger
- ¼ teaspoon garlic powder
- 2-3 tablespoons honey
- ½ teaspoon coarsely ground black pepper
- ½ cup drained pineapple tidbits
Prepare the Meatballs:
- In a large mixing bowl, combine the ground beef, ground pork, Panko bread crumbs, eggs, minced green onions, minced garlic, grated ginger, soy sauce, sesame oil, black pepper, and white pepper.
- Mix everything together until fully combined, but avoid overmixing to prevent tough meatballs.
- Form the mixture into 1- to 1½-inch meatballs, placing them on a parchment-lined baking sheet as you go.
- You should end up with about 20-24 meatballs.
- Preheat your oven to 400°F (200°C).
- Cook the meatballs in the oven for 15 to 20 minutes, or until they are fully cooked and have a nice golden-brown exterior.
Make the Pineapple Teriyaki Sauce:
- In a small bowl, whisk together ¼ cup of water with the cornstarch until smooth, creating a slurry. Set aside.
- In a medium saucepan over medium heat, combine the remaining 1 cup of water, soy sauce, brown sugar, grated ginger, garlic powder, honey, and black pepper.
- Stir the ingredients and bring the mixture to a simmer.
- Once simmering, add the cornstarch slurry and stir continuously until the sauce thickens, about 2-3 minutes.
- Stir in the drained pineapple tidbits and simmer for an additional 1-2 minutes to heat the pineapple and meld the flavors.
Combine the Meatballs and Sauce:
- Once the meatballs are baked, transfer them to the saucepan with the pineapple teriyaki sauce.
- Gently stir to coat the meatballs in the sauce, allowing them to simmer in the sauce for 5 minutes to absorb the flavors.
Serve:
- Serve the Teriyaki Meatballs hot, garnished with additional chopped green onions if desired.
- These meatballs are delicious on their own, served over rice, or alongside stir-fried vegetables.