Ingredients for Teriyaki Meatballs<\/h2>\n\n- Pineapple chunks:\u00a0<\/strong>Canned pineapple is a convenient pantry staple; you\u2019ll add the juice to the meatballs and use the pineapple chunks for serving!<\/li>\n
- Onion, yellow pepper and red pepper:<\/strong> Chopped veggies contribute color and flavor to your meatballs and help to keep them moist.<\/li>\n
- Dry breadcrumbs: <\/strong>These are essential for binding the meatball ingredients so that they hold their shape when baked.<\/li>\n
- Ground ginger:\u00a0<\/strong>Ground ginger adds flavor and a mild \u201ckick\u201d to the meatballs and sauce.<\/li>\n
- Ground beef:\u00a0<\/strong>Lean ground beef cooks quickly, and is ideal for meatballs as it holds its shape better than fattier cuts.<\/li>\n
- Soy Sauce:\u00a0<\/strong>Soy sauce is a key ingredient to this recipe\u2019s sauce, providing that distinctive umami flavor.<\/li>\n
- Honey: <\/strong>Honey adds a gentle sweetness to the teriyaki meatball sauce.<\/li>\n
- Vinegar: <\/strong>Vinegar adds flavor and an acidity that complements the other ingredients and helps cut through some of the richness.<\/li>\n
- Garlic powder:\u00a0<\/strong>Convenient and ready to use, garlic powder is a more subtle and concentrated alternative to fresh garlic.<\/li>\n
- Green onions (optional): <\/strong>An optional \u201cpop of color\u201d to garnish your meatballs, if desired.<\/li>\n<\/ul>\n
Directions<\/strong><\/h2>\nStep 1: Make the meatballs<\/h3>\n
Preheat the oven to 400\u00b0F. Lightly grease a 13×9-inch baking dish. Drain the canned pineapple chunks and reserve 1\/4 cup juice. Set the pineapples aside.<\/p>\n
![\"Unbaked](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Teriyaki-Meatballs_TOHD24_13380_SheriSilver_5.jpg?fit=700%2C1024\")
Sheri Silver for Taste Recipes<\/span><\/span><\/p>\nCombine chopped onion, peppers, bread crumbs, ginger, salt, and pineapple juice in a large bowl. Crumble the ground beef over the mixture and shape into 1 inch balls.<\/p>\n
Step 2: Prepare the sauce<\/h3>\n
![\"Teriyaki](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Teriyaki-Meatballs_TOHD24_13380_SheriSilver_4.jpg?fit=700%2C1024\")
Sheri Silver for Taste Recipes<\/span><\/span><\/p>\nPlace canola oil, soy sauce, honey, vinegar, garlic powder and ground ginger in a blender and blend for one minute.<\/p>\n
Step 3: Bake and serve the meatballs<\/h3>\n
![\"Taste](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Teriyaki-Meatballs_TOHD24_13380_SheriSilver_6.jpg?fit=700%2C1024\")
Sheri Silver for Taste Recipes<\/span><\/span><\/p>\nPlace some sauce in the bottom of your prepared baking dish and spread to cover. Add the meatballs and pour the remaining sauce over. Bake uncovered until the meatballs are no longer pink, for 18 to 20 minutes. Transfer to a serving platter and top each meatball with a pineapple chunk, securing it with a toothpick. Garnish with green onions if desired.<\/p>\n
![\"Taste](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Teriyaki-Meatballs_TOHD24_13380_SheriSilver_7.jpg?fit=700%2C1024\")
Sheri Silver for Taste Recipes<\/span><\/span><\/p>\nTeriyaki Meatball Recipe Variations<\/h2>\n\n- Add or swap the vegetables:\u00a0<\/strong>This is a great recipe for using up any leftover vegetables in the fridge. Try chopped broccoli, carrots or red onion in place of (or in addition to) the veggies in the teriyaki and pineapple meatball recipe.<\/li>\n
- Switch up the meat:\u00a0<\/strong>You can easily swap the ground beef for ground turkey or chicken, if you prefer.<\/li>\n
- Substitute spices: <\/strong>Try granulated onion flakes or onion powder, a pinch of red pepper flakes or freshly ground black pepper in either the meatballs or the sauce.<\/li>\n<\/ul>\n
How to Store Teriyaki Meatballs<\/h2>\n
Leftover meatballs can be stored in an airtight container in the fridge for three to four days. Be sure to cool the meatballs completely before covering and storing them.<\/p>\n
Can you make teriyaki meatballs in advance?<\/h3>\n
You can make this dish up to four days in advance. Cool the teriyaki pineapple meatballs completely, then cover and store in the fridge.<\/p>\n
Can you freeze teriyaki meatballs?<\/h3>\n
Teriyaki meatballs freeze beautifully. Cool completely and pack them in an airtight container for up to three months. Thaw overnight in the fridge before reheating. If you plan on freezing the meatballs, do not add the pineapple chunks until you\u2019re ready to serve.<\/p>\n
Teriyaki Meatball Tips<\/h2>\n
![\"Taste](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Teriyaki-Meatballs_TOHD24_13380_SheriSilver_8.jpg?fit=700%2C1024\")
Directions<\/strong><\/h2>\nStep 1: Make the meatballs<\/h3>\n
Preheat the oven to 400\u00b0F. Lightly grease a 13×9-inch baking dish. Drain the canned pineapple chunks and reserve 1\/4 cup juice. Set the pineapples aside.<\/p>\n
Sheri Silver for Taste Recipes<\/span><\/span><\/p>\nCombine chopped onion, peppers, bread crumbs, ginger, salt, and pineapple juice in a large bowl. Crumble the ground beef over the mixture and shape into 1 inch balls.<\/p>\n
Step 2: Prepare the sauce<\/h3>\n
Sheri Silver for Taste Recipes<\/span><\/span><\/p>\nPlace canola oil, soy sauce, honey, vinegar, garlic powder and ground ginger in a blender and blend for one minute.<\/p>\n
Step 3: Bake and serve the meatballs<\/h3>\n
Sheri Silver for Taste Recipes<\/span><\/span><\/p>\nPlace some sauce in the bottom of your prepared baking dish and spread to cover. Add the meatballs and pour the remaining sauce over. Bake uncovered until the meatballs are no longer pink, for 18 to 20 minutes. Transfer to a serving platter and top each meatball with a pineapple chunk, securing it with a toothpick. Garnish with green onions if desired.<\/p>\n
Sheri Silver for Taste Recipes<\/span><\/span><\/p>\nTeriyaki Meatball Recipe Variations<\/h2>\n\n- Add or swap the vegetables:\u00a0<\/strong>This is a great recipe for using up any leftover vegetables in the fridge. Try chopped broccoli, carrots or red onion in place of (or in addition to) the veggies in the teriyaki and pineapple meatball recipe.<\/li>\n
- Switch up the meat:\u00a0<\/strong>You can easily swap the ground beef for ground turkey or chicken, if you prefer.<\/li>\n
- Substitute spices: <\/strong>Try granulated onion flakes or onion powder, a pinch of red pepper flakes or freshly ground black pepper in either the meatballs or the sauce.<\/li>\n<\/ul>\n
How to Store Teriyaki Meatballs<\/h2>\n
Leftover meatballs can be stored in an airtight container in the fridge for three to four days. Be sure to cool the meatballs completely before covering and storing them.<\/p>\n
Can you make teriyaki meatballs in advance?<\/h3>\n
You can make this dish up to four days in advance. Cool the teriyaki pineapple meatballs completely, then cover and store in the fridge.<\/p>\n
Can you freeze teriyaki meatballs?<\/h3>\n
Teriyaki meatballs freeze beautifully. Cool completely and pack them in an airtight container for up to three months. Thaw overnight in the fridge before reheating. If you plan on freezing the meatballs, do not add the pineapple chunks until you\u2019re ready to serve.<\/p>\n
Teriyaki Meatball Tips<\/h2>\n
Sheri Silver for Taste Recipes<\/span><\/span><\/p>\nCombine chopped onion, peppers, bread crumbs, ginger, salt, and pineapple juice in a large bowl. Crumble the ground beef over the mixture and shape into 1 inch balls.<\/p>\n
Step 2: Prepare the sauce<\/h3>\n
Place canola oil, soy sauce, honey, vinegar, garlic powder and ground ginger in a blender and blend for one minute.<\/p>\n Place some sauce in the bottom of your prepared baking dish and spread to cover. Add the meatballs and pour the remaining sauce over. Bake uncovered until the meatballs are no longer pink, for 18 to 20 minutes. Transfer to a serving platter and top each meatball with a pineapple chunk, securing it with a toothpick. Garnish with green onions if desired.<\/p>\n Leftover meatballs can be stored in an airtight container in the fridge for three to four days. Be sure to cool the meatballs completely before covering and storing them.<\/p>\n You can make this dish up to four days in advance. Cool the teriyaki pineapple meatballs completely, then cover and store in the fridge.<\/p>\n Teriyaki meatballs freeze beautifully. Cool completely and pack them in an airtight container for up to three months. Thaw overnight in the fridge before reheating. If you plan on freezing the meatballs, do not add the pineapple chunks until you\u2019re ready to serve.<\/p>\nSheri Silver for Taste Recipes<\/span><\/span><\/p>\nStep 3: Bake and serve the meatballs<\/h3>\n
Sheri Silver for Taste Recipes<\/span><\/span><\/p>\nSheri Silver for Taste Recipes<\/span><\/span><\/p>\nTeriyaki Meatball Recipe Variations<\/h2>\n
\n
How to Store Teriyaki Meatballs<\/h2>\n
Can you make teriyaki meatballs in advance?<\/h3>\n
Can you freeze teriyaki meatballs?<\/h3>\n
Teriyaki Meatball Tips<\/h2>\n