Pineapple Turkey Teriyaki Meatballs
A 30 minute freezer meal recipe for delicious and EXTRA juicy meatballs with an irresistible teriyaki glaze sauce.
Equipment
- Non-stick spray
- Baking sheet
- Small frying pan
- Foil
- Small mixing bowl
- Large mixing bowl
- Measuring cup
- Whisk
Ingredients
For the Meatballs
- 1½ pound ground turkey
- ½ cup panko bread crumbs
- ⅓ cup crushed pineapple with juice (or crush up 2 slices of pineapple from a can)
- 2 tablespoons sugar
- 1 egg
- ½ cup milk
- 1 teaspoon salt
For the Glaze
- ½ cup teriyaki marinade & sauce
- 2 teaspoons cornstarch
Instructions
For the Meatballs
- Preheat your oven to 400°
- In a small mixing bowl, combine the panko breadcrumbs, milk, and crushed up pineapple. Be sure to add a little bit of the pineapple juice too! Set aside.
- In a large mixing bowl, combine the egg, salt, and ground turkey. Mix it all together with your clean hands.
- Add the small bowl of breadcrumbs, pineapple, and milk to the large bowl of ground turkey. Mix until all of the ingredients are fully combined.
- Prepare a baking sheet with foil and a generous coat of non-stick spray.
- Make small meatballs (about 1.5 inches in diameter or so) and place them on the baking sheet at least 1 inch apart.
- Bake for 20 minutes and begin preparing the teriyaki glaze.
For the Teriyaki Glaze
- Put 1/2 cup of teriyaki marinade & sauce into a measuring cup.
- Add the sugar and mix it up until the sugar is dissolved.
- Add a little bit of water until the mixture measures 2/3 of a cup.
- Add the cornstarch and mix until smooth.
- When the meatballs are almost done, prepare a small frying pan with a generous coat of non-stick spray over medium heat.
- Add the ingredients from the measuring cup into the pan and whisk constantly until it comes to a boil.
- Once bubbling, remove it from the heat.
- Pour the tasty teriyaki glaze over the meatballs.
- Serve with brown rice, fried rice, veggies, or whatever else you love!