One bite of these Hawaiian Teriyaki Meatballs and your taste buds will be saying Mahalo!
This post contains affiliate links, which won’t cost you any more to purchase, but does help support this site.
All the delicious flavors of Hawaii come together to make these tasty little cocktail meatballs. Ginger, garlic and crushed pineapple are mixed together with ground turkey and baked to crispy perfection. Then a pineapple teriyaki sauce is added to coat them. Some seriously delicious flavor combos are going on in these little guys!
I served my meatballs as an appetizer but there’s no reason that this couldn’t be a main dish. Put your Hawaiian Teriyaki Meatballs on a bed of rice with a veggie on the side and dinner is ready!
Meatballs are always a great dish that can be made ahead and reheated when you’re ready to serve. They’re always just as tasty reheated. Have a batch pre-made and just heat them up for dinner or to serve as an appetizer.
I brought this batch to a friends house to watch the AFC Championship and served it as an appetizer. There was so much food I was kind of expecting to be bringing a good amount of them home with me. After the game was over I went over to the buffet to get them and there was only 3 left! That was good news for my son because he scoffed those 3 stragglers down when I got home!
He loved the teriyaki sauce so much he heated up some left over chicken and mixed it in with the sauce. Nothing at all was wasted with this dish!
Hawaiian Teriyaki Meatballs
Ingredients
For the Meatballs
- 1 1/2 Pounds Ground lean turkey ,I use either 85 or 90 percent lean
- 1 Clove Garlic ,minced
- 2 teaspoons Fresh ginger ,finely grated
- 2 Tablespoons Scallions ,chopped
- 1/4 teaspoon Crushed red pepper flakes
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 ,8 ounce can Crushed pineapple , juice drained and reserved for sauce
- 1/4 Cup Milk
- 1/4 Cup Plain Panko bread crumbs
For the Teriyaki sauce
- 1/2 Cup Low sodium soy sauce
- 1/4 Cup Brown sugar
- 1/4 Cup Water
- 1/4 Cup Reserved Pineapple juice
- 1 Clove Garlic ,minced
- 1 teaspoon Fresh ginger ,grated
- 1/4 teaspoon Crushed red pepper flakes
- 2 teaspoons Corn Starch
- 1 Tablespoon Water
Garnishes
- Top with sesame seed and chopped scallions
Instructions
For the Meatballs
- Preheat oven to 450 Degrees F. Line a large baking sheet with aluminum foil or parchment paper for easy clean up.
- In a large bowl mix all of the ingredients together. Roll into 1-2 inch size balls. (Mixture will be wet.) Place an inch apart on baking sheet and place in preheated oven for 15 minutes or until cooked through and slightly browned.
- Make teriyaki sauce while meatballs are baking.
For the Teriyaki sauce
- In a small pot combine soy sauce, brown sugar, 1/4 cup water, pineapple juice, ginger, garlic and crushed red pepper. Bring to a boil stirring constantly until sugar is completely dissolved.
- Combine the cornstarch and Tablespoon of water together in a small dish to make a slurry. Add to the pot and stir. Cook stirring constantly until thickened. About 5 minutes.
- Place cooked meatballs in a large bowl and pour teriyaki sauce over and toss to coat.
- Serve with cut pineapple and knotted bamboo toothpicks.
Nutrition
Hawaiian Teriyaki Meatballs are the perfect make ahead appetizer!
Make your Teriyaki Meatballs ahead and just reheat, grab and go! That’s my kind of easy dish!
Here are some more delicious recipes for you to try! Just click on the picture for the recipe.
Leave a Reply