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- 1 lb ground chicken (or turkey) - ½ cup breadcrumbs - ¼ cup green onions, finely chopped - ¼ cup fresh cilantro, chopped - ¼ cup soy sauce - 2 tablespoons brown sugar - 1 tablespoon grated ginger - 2 cloves garlic, minced - ½ cup crushed pineapple, with juice - 1 teaspoon sesame oil - 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening) - Sesame seeds for garnish Each ingredient plays a big part in the flavor and texture of your meatballs. - Ground chicken or turkey gives a nice, light taste. You can use beef if you prefer. - Breadcrumbs help keep the meatballs tender and moist. They soak up the juices well. - Green onions and cilantro add freshness and a pop of color. - Soy sauce is salty and umami-rich. It brings depth to the dish. - Brown sugar balances the salty soy sauce with sweetness. - Ginger and garlic add a warm, spicy note. They enhance the overall flavor. - Crushed pineapple brings sweetness and moisture. It also adds a fun tropical twist. - Sesame oil gives a nutty flavor that ties everything together. If you want to change things up, here are some easy swaps: - Use ground turkey instead of chicken for a leaner option. - Try panko breadcrumbs for extra crunch. - If you don’t have green onions, use regular onions. - Replace soy sauce with tamari for gluten-free meatballs. - Honey or maple syrup can substitute for brown sugar. - For a spicy kick, add a pinch of red pepper flakes. These substitutions help you adapt the recipe to your taste or what you have on hand. Enjoy experimenting! For the full recipe, check out the complete guide. Start by gathering your ingredients. You will need ground chicken, breadcrumbs, green onions, cilantro, soy sauce, ginger, garlic, crushed pineapple, and sesame oil. In a large bowl, mix the ground chicken and breadcrumbs. Then add half of the green onions and cilantro. Next, pour in the soy sauce, ginger, garlic, and crushed pineapple with its juice. Use your hands to mix everything until it is just combined. This keeps the meatballs tender. Preheat your oven to 400°F (200°C). While the oven heats, form the meat mixture into 1-inch meatballs. Place them on a baking sheet lined with parchment paper. Make sure they have some space between them. Bake the meatballs for 20-25 minutes. They should be golden brown and cooked through. You can use a meat thermometer to check the inside temperature, which should be 165°F (74°C). While the meatballs bake, it’s time to make the teriyaki sauce. In a small saucepan, mix the remaining soy sauce, brown sugar, sesame oil, and ginger. Heat it over medium heat. Stir well until the sugar dissolves. Bring the sauce to a simmer. In a separate bowl, mix cornstarch with water and whisk it into the sauce. Keep cooking for 2-3 minutes until it thickens. Once the meatballs are done, toss them gently in the sauce. Serve them warm, topped with green onions and sesame seeds. For the full recipe, check the link above. To make moist meatballs, start with ground chicken or turkey. These meats stay tender. Adding breadcrumbs helps too. They soak up moisture and keep your meatballs juicy. Also, don’t overmix the meat. Mix just until combined to keep them soft. Lastly, shape them gently. Rough handling can make them tough. For a great teriyaki sauce, balance is key. Use soy sauce for saltiness and richness. The brown sugar adds sweetness, which complements the savory flavor. Grated ginger gives the sauce a fresh kick. When making the sauce, heat it slowly. This allows the flavors to blend well. Whisk in cornstarch-water to thicken. Make sure to stir constantly to avoid lumps. Serve pineapple teriyaki meatballs over rice for a filling meal. You can also use noodles for a different twist. Add steamed broccoli or snap peas for color and crunch. For a fun snack, serve them as appetizers with toothpicks. Don’t forget to drizzle extra teriyaki sauce on top for more flavor. For more details, check the Full Recipe. {{image_2}} You can easily make this dish vegetarian or vegan. Instead of ground chicken, use plant-based meat. Look for brands that mimic chicken well. If you prefer a healthier option, use mashed chickpeas or lentils. For a firm texture, add oats or quinoa. Adjust the soy sauce and pineapple to keep the flavors bright and tasty. This recipe works great with different proteins. Try ground turkey for a leaner meatball. You can also use beef or pork for a richer taste. For those who love seafood, ground shrimp or fish can add a unique twist. Each protein will absorb the sauce differently, so experiment and find your favorite! You can change the flavors to suit your taste. Add more ginger for a spicier kick. If you like heat, toss in some red pepper flakes. You can also mix in a bit of teriyaki sauce for extra flavor. For a sweet touch, try adding honey or brown sugar. Use fresh herbs like basil or mint for a fresh note. Check out the Full Recipe for more ideas! To store leftover pineapple teriyaki meatballs, let them cool first. Place them in an airtight container. This helps keep them fresh. You can store them in the fridge for up to four days. Make sure to label the container with the date. This way, you will know how long they have been there. When you're ready to enjoy the leftovers, you can reheat them easily. The best way is to use the oven. Preheat the oven to 350°F (175°C). Place the meatballs on a baking sheet. Heat them for about 10-15 minutes. You can also use the microwave. Just heat them for 1-2 minutes, checking often. If you want to save some meatballs for later, freezing is a great option. After cooling, place the meatballs in a freezer-safe container. You can also use a zip-top bag. Make sure to remove as much air as possible. They will stay good in the freezer for up to three months. When you are ready to eat them, thaw in the fridge overnight before reheating. For the full recipe, check out the details provided above. Yes, you can use store-bought teriyaki sauce. It saves time and effort. Look for sauces with natural ingredients for better flavor. If you pick a brand, check the label for the right taste. Many sauces work well with these meatballs. Just pour it over the meatballs after baking. It’s quick and easy! To make meatballs from scratch, mix the ground chicken, breadcrumbs, and seasonings. Use a large bowl for mixing. You want to combine them well but not overmix. Then, form the mixture into 1-inch balls. This keeps them tender. You can use your hands or a scoop. Once shaped, place them on a baking sheet lined with parchment paper. Yes, grilling these meatballs is a great idea! Grilling adds a smoky flavor. To grill, preheat your grill to medium heat. Place the meatballs on skewers for easier handling. Grill them for about 10-15 minutes, turning often. Make sure they cook all the way through. This method gives a nice char while keeping them juicy. In this article, we covered how to make tasty teriyaki meatballs. We looked at the key ingredients and shared useful substitutions. I provided step-by-step instructions for quick prep and baking, plus tips for moist meatballs. We explored variations, including vegetarian options, and discussed storage methods for leftovers. For the best results, follow these guidelines and feel free to experiment. You’ll enjoy delicious meals that suit your taste. Happy cooking!

Pineapple Teriyaki Meatballs

Savor the sweet and savory delight of Pineapple Teriyaki Meatballs with this easy and delicious recipe! Perfect for dinner or a party, these juicy ground chicken meatballs are baked to perfection and coated in a rich teriyaki sauce. With fresh pineapple, ginger, and garlic, they're bursting with flavor. Ready in just 40 minutes, these meatballs will be a hit at your table.
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Ingredients
  

1 lb ground chicken (or turkey)

½ cup breadcrumbs

¼ cup green onions, finely chopped

¼ cup fresh cilantro, chopped

¼ cup soy sauce

2 tablespoons brown sugar

1 tablespoon grated ginger

2 cloves garlic, minced

½ cup crushed pineapple, with juice

1 teaspoon sesame oil

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Sesame seeds for garnish

Instructions
 

In a large mixing bowl, combine ground chicken, breadcrumbs, half of the green onions, chopped cilantro, soy sauce, ginger, crushed garlic, and crushed pineapple (with juice). Mix until just combined.

    Preheat the oven to 400°F (200°C).

      Form the meat mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.

        Bake the meatballs for 20-25 minutes, or until they're cooked through and golden brown.

          While the meatballs are baking, prepare the teriyaki sauce: in a small saucepan over medium heat, combine the remaining soy sauce, brown sugar, sesame oil, and ginger. Stir until the sugar dissolves.

            Bring the sauce to a simmer, then whisk in the cornstarch-water mixture. Continue to cook for 2-3 minutes until the sauce thickens.

              Once the meatballs are done, remove them from the oven and gently toss them in the teriyaki sauce until well coated.

                Serve immediately, garnished with the remaining green onions and a sprinkle of sesame seeds.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4