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Glossy pineapple teriyaki meatballs piled in a bowl with pineapple chunks, green onions and sesame seeds

Pineapple Teriyaki Meatballs

Oven-baked meatballs tossed in a homemade pineapple teriyaki sauce, perfect as a party appetizer or served over rice.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: Asian Inspired
Calories: 285
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1 1/2 pounds ground beef
  • 1/2 cup panko breadcrumbs
  • 1/4 cup milk
  • 1 egg
  • 2 green onions chopped
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 2 tablespoons soy sauce
  • 1/2 teaspoon salt
Sauce
  • 1 cup pineapple juice
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup brown sugar packed
  • 2 tablespoons rice vinegar
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1 cup pineapple tidbits drained
Finish
  • 1 tablespoon sesame seeds toasted
  • 2 green onions sliced

Method
 

Meatballs
  1. Heat oven to 400F. Soak panko in milk, add remaining meatball ingredients and mix gently. Roll into 1-inch balls.
  2. Bake 15 to 18 minutes until browned and 160F inside.
Sauce
  1. Simmer juice, soy sauce, sugar, vinegar, garlic and ginger 5 minutes. Add slurry and simmer until glossy.
Finish
  1. Toss meatballs and pineapple in the sauce for 3 to 5 minutes. Top with sesame seeds and green onions.

Notes

Meatballs freeze well without sauce for 3 months. Keep party meatballs above 140F in a slow cooker.