Pineapple Teriyaki Turkey Meatballs
Tasty, tender & juicy Pineapple Teriyaki Turkey Meatballs are a tantalizing appetizer recipe that’s a surefire crowd-pleaser!
Tender, tangy Pineapple Teriyaki Turkey Meatballs are mouthwatering little bites of aloha goodness! Ground turkey, breadcrumbs, crushed pineapple, eggs, and green onion combine to make some AMAZING Hawaiian-style meatballs glazed with a sweet and sour sauce. Just WOW!
Meatballs Don’t Get Much Easier!
Teriyaki Meatballs are amazing! Seriously, these are SO yummy, and my family begs me to make them! I like to serve them over sweet pineapple rice with snow peas or in soy sauce noodles with stir-fried veggies. They’re also juicy and delicious, sliced up on a Hawaiian roll as a savory sandwich or skewered for a zippy party appetizer!
All you have to do is mix, roll, and bake, then glaze with a glorious pineapple teriyaki sauce! Simple and irresistibly scrumptious!
Other Hawaiian-Inspired Recipes
- Slow Cooker Pineapple Teriyaki Chicken has all that sweet & savory flavor we adore!
- For an easy weeknight dinner, try this Sweet and Sour Chicken – your family will thank you!
Ingredients
Protein: Ground turkey provides a tender, meaty flavor, and a beaten egg helps bind the meatballs together beautifully.
Meatball Extras: These turkey meatballs also contain panko breadcrumbs, crushed pineapple, garlic, green onions, and some milk for added moisture.
Glaze: Pineapple juice (from the can of crushed pineapple above), sweet chili sauce, teriyaki sauce, sesame oil, and soy sauce combine to form the most mouthwatering glaze for the turkey meatballs!
Serving Suggestions: Serve these meatballs on toothpicks with pineapple chunks or over rice or noodles with additional sliced green onion.
How to Make Turkey Teriyaki Meatballs
STEP ONE: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. In a big bowl, combine the ground turkey, panko crumbs, crushed pineapple (drain and save the juice!), green onions, teriyaki sauce, milk, soy sauce, beaten egg, and garlic. Mix until combined, but don’t overwork the meat (that can make the texture tough).
STEP TWO: Roll the turkey mixture into 1 1/2 tablespoon-sized balls and place them onto the parchment, leaving a little space between them. Repeat until all the meatball mixture has been used. Bake for 8 minutes, flip the meatballs over and bake for another 6-8 minutes.
STEP THREE: While the meatballs are cooking, make the glaze by adding the pineapple juice, sesame oil, sweet chili, teriyaki, and soy sauce to a medium saucepan. Place over high heat until the mixture comes to a boil. Continue cooking for 5 minutes, whisking often until the sauce gets thick.
STEP FOUR: When the meatballs are done, remove the baking sheet from the oven and place them in a large bowl. Pour the glaze over the meatballs and stir gently to coat them completely. Serve warm and enjoy!
Tips for Success
- Use a spoon or cookie scoop to make uniform-sized meatballs.
- Keep your hands moist with water when forming the turkey mix into meatballs. This will help keep the mixture from sticking to your hands. Press the meatballs tightly together while forming them so they keep their shape while cooking.
- Ensure the meatballs’ internal temperature reaches at least 165 degrees F.
- This recipe can easily be doubled to feed a larger group or freeze for a second meal or party.
- Instead of serving the meatballs in a bowl, you can skewer them with pineapple chunks and serve the glaze on the side. Arrange them on a platter and they’re ready to serve.
Can I Make Meatballs in a Slow Cooker?
These Pineapple Teriyaki Turkey Meatballs will cook nicely in the crockpot if you’re going to serve them over rice or noodles! Mix the meatballs and the sauce according to the recipe. Add the meatballs to the slow cooker and pour the sauce over the top. Cook on low for 6-8 hours—yum!
If you’re making this Teriyaki Meatball recipe as an appetizer, however, the oven is definitely the best way to ensure they keep their perfect shape!
Can I Make Teriyaki Meatballs without the Breadcrumbs?
Substitute almond flour for panko breadcrumbs to make a keto or paleo version of Teriyaki Turkey Meatballs. The taste will obviously be altered from the original (still great, just different!), but the almond flour should result in tender, juicy meatballs while cutting down on the carbs!
Other Marvelous, Mouthwatering Meatball Recipes:
- Buffalo Chicken Meatballs
- Pecan Chicken Meatballs
- Thai Coconut Cocktail Meatballs
- Spicy Chicken Meatballs
- Lamb Meatballs
- Peach Riesling Glazed Meatballs
*This post originally posted on 04/07/2014.
Pineapple Teriyaki Turkey Meatballs
Ingredients
Meatballs
- 1 pound ground turkey
- 1 cup panko bread crumbs
- ¼ cup canned crushed pineapple drained (reserve liquid for glaze)
- 2 green onions chopped, both green and whites
- 2 tablespoons teriyaki sauce
- 2 tablespoons whole milk
- 1 tablespoon soy sauce
- 1 large egg beaten
- 2 cloves garlic minced
Glaze
- ¼ cup pineapple juice (from crushed pineapple can)
- 3 tablespoons sweet chili sauce
- 1 tablespoon teriyaki sauce
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
- Green onion sliced, for garnish
- Fresh pineapple chunks for skewers (see note)
Instructions
- Preheat your oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
- To a large mixing bowl, add the ground turkey, panko, crushed pineapple, green onions, teriyaki sauce, milk, say sauce, egg, and garlic. Mix well until evenly combined.
- Roll 1 1/2 tablespoons of the turkey mixture into a ball and place onto the prepared baking sheet. Repeat with the rest of the turkey mixture.
- Bake for 8 minutes. Flip the meatballs over and bake for another 6-8 minutes. (The meatball's internal temperature should be 165 degrees F when checked with an instant-read thermometer.)
- While the meatballs are baking, make the glaze. Add the pineapple juice, sweet chili sauce, teriyaki sauce, soy sauce, and sesame oil to a medium saucepan.
- Place over high heat and bring to a boil. Cook for about 5 minutes, whisking frequently to prevent burning, until the sauce has thickened.
- When the meatballs are done, transfer them to a large bowl. Pour the glaze over the top and gently stir to coat.
Serving Options
- Transfer the meatballs and any excess glaze to a serving bowl. Sprinkle with sliced green onions and add some pineapple chunks for color.
- Place a pineapple chunk on top of one meatball. Use a toothpick to skewer them together. Repeat with the remaining meatballs. Arrange on a serving platter and sprinkle with sliced green onions. Serve the extra glaze in a bowl on the side for dipping.
