These Pineapple Teriyaki Turkey Meatballs have tons of flavor packed into a small bite, your guests will be begging you to make more before the night is out!
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.