Sheet Pan Teriyaki Meatballs Pineapple

$- 1 lb ground chicken or turkey - 1/2 cup breadcrumbs - 1/4 cup grated parmesan cheese I love using ground chicken or turkey for these meatballs. They stay tender and juicy. The breadcrumbs help bind the meatballs together. Parmesan cheese adds a nice flavor boost. These three items form the base of our meatball mix. - 2 tablespoons soy sauce - 1 tablespoon fresh ginger, minced - 2 cloves garlic, minced - 1 teaspoon sesame oil - 1/2 teaspoon black pepper Soy sauce gives a salty depth to the meatballs. Fresh ginger and garlic bring warmth and spice. Sesame oil adds a nutty flavor. Black pepper gives a nice kick. These ingredients elevate the taste of your dish. - 1 can pineapple chunks (in juice, drained) - 1 bell pepper (any color), chopped into bite-sized pieces - 1 medium red onion, chopped into wedges Pineapple chunks bring sweetness that balances the savory meatballs. Bell pepper adds crunch and color. Red onion gives a mild sharpness. Together, these veggies make the dish vibrant and fun. They roast beautifully on the sheet pan and soak up all the flavors. First, I preheat my oven to 400°F (200°C). I line a large sheet pan with parchment paper. This makes cleanup very easy. Next, I grab a big mixing bowl. I add the ground chicken or turkey, breadcrumbs, and grated parmesan cheese. Then, I crack in a large egg. I pour in the soy sauce, minced ginger, and minced garlic. I also add the sesame oil and black pepper. I mix everything well until it looks nice and even. Now comes the fun part! I take some of the meatball mixture and roll it into balls. Each ball is about 1 to 1.5 inches wide. I place them on the prepared sheet pan, leaving some space between them. This step is key to getting those perfect meatballs! In a separate bowl, I toss the pineapple chunks, chopped bell pepper, and red onion together. I add a tablespoon of teriyaki sauce to coat the veggies well. Next, I arrange these colorful vegetables and pineapple around the meatballs on the sheet pan. I drizzle the rest of the teriyaki sauce over everything. Finally, I bake the pan in the oven for 20 to 25 minutes. I check to ensure the meatballs are cooked through and golden brown. For an extra touch, I switch the oven to broil for the last 5 minutes. This step helps caramelize the meatballs and veggies, making them even more delicious! To ensure your meatballs are juicy, use ground chicken or turkey. These meats are lean, so moisture is key. Mix in breadcrumbs and cheese to help keep them tender. The egg binds everything, adding more moisture. Bake the meatballs at 400°F (200°C) for 20-25 minutes. For extra flavor, switch your oven to broil for the last 5 minutes. This caramelizes the meatballs and veggies, making them even tastier. Keep an eye on them to prevent burning. Add a burst of color to your dish with green onions. Slice them thin and sprinkle on top after baking. This adds a fresh touch and a mild onion flavor. Sesame seeds also make a great garnish. They add crunch and a nutty taste. For a complete meal, serve your meatballs with rice or quinoa. These grains soak up the teriyaki sauce and balance the dish. Enjoy your meal! {{image_2}} You can change the meat in this recipe. Use beef, pork, or even meat substitutes. Each option gives a new taste. Ground beef adds a rich flavor. Pork brings a bit of sweetness. Meat substitutes, like lentils or beans, make it plant-based. For breadcrumbs, consider gluten-free options. Use ground oats or crushed rice crackers. They work well and keep the meatballs together. You can also use panko breadcrumbs for extra crunch. You can customize the teriyaki sauce to match your taste. Add more soy sauce for a saltier bite. You can mix in honey or brown sugar for sweetness. A splash of rice vinegar gives a tangy kick. If you like heat, add red pepper flakes or sriracha for spice. Adding extra vegetables can boost nutrition and flavor. Try carrots, zucchini, or snap peas. Chop them into bite-sized pieces. Mix them with the pineapple. This adds color and makes the dish more exciting. Customize it based on what you have at home. To keep your teriyaki meatballs fresh, follow these steps: - Let the meatballs cool completely before storing. - Place them in an airtight container. - Add any leftover veggies and sauce for extra flavor. - Store in the fridge for up to three days. This way, you will enjoy the taste and texture later. If you want to save meatballs for later, freezing is a great choice. Here’s how: - Place cooled meatballs in a single layer on a baking sheet. - Freeze them for about one hour until firm. - Transfer the meatballs to a freezer-safe bag or container. - Be sure to label with the date for easy tracking. When you are ready to eat, thaw meatballs in the fridge overnight. Reheat them in the oven at 350°F (175°C) for about 15-20 minutes. This keeps them juicy and tasty! How do I know when meatballs are fully cooked? Meatballs are fully cooked when they reach an internal temperature of 165°F (74°C). You can use a meat thermometer to check. The meatballs should also be firm to the touch and golden brown outside. If you cut one open, the inside should not be pink, and the juices should run clear. Can I use store-bought teriyaki sauce or make my own? Yes, you can use store-bought teriyaki sauce for convenience. However, making your own can add a personal touch. A simple homemade teriyaki sauce needs soy sauce, brown sugar, garlic, and ginger. Combine these ingredients and simmer until thickened. This way, you can adjust the sweetness or saltiness to your liking. What can I serve with teriyaki meatballs? Teriyaki meatballs pair well with steamed rice or quinoa to soak up the sauce. You can also serve them with a side of stir-fried vegetables for extra crunch and color. Another option is to add a fresh salad with a light dressing. This balance makes for a colorful and tasty meal. Teriyaki meatballs are easy to make and very tasty. We covered the main ingredients like ground chicken, breadcrumbs, and soy sauce. You learned how to mix, shape, and bake the meatballs with veggies. I shared tips for juicy meatballs and garnish ideas. We also explored different ingredient swaps and storage methods. Now, you can enjoy these flavor-packed meatballs any time. Don’t be afraid to try new twists to make them your own. Happy cooking!$

Sheet Pan Teriyaki Meatballs Pineapple

Elevate your dinner game with this Teriyaki Pineapple Meatball Delight! Perfectly juicy meatballs made with ground chicken or turkey are paired with sweet pineapple and colorful veggies, all drizzled in a savory teriyaki sauce. This simple recipe is easy to follow and perfect for the whole family. Ready to impress? Click through for the full recipe and tips! #TeriyakiMeatballs #EasyDinnerRecipes #PineappleDelight #HealthyMealPrep

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Ingredients

1 lb ground chicken or turkey

1/2 cup breadcrumbs

1/4 cup grated parmesan cheese

1 large egg

2 tablespoons soy sauce

1 tablespoon fresh ginger, minced

2 cloves garlic, minced

1 teaspoon sesame oil

1/2 teaspoon black pepper

1 can pineapple chunks (in juice, drained)

1/4 cup teriyaki sauce (store-bought or homemade)

1 bell pepper (any color), chopped into bite-sized pieces

1 medium red onion, chopped into wedges

2 green onions, sliced for garnish

Sesame seeds for garnish

Instructions

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

In a large mixing bowl, combine ground chicken or turkey, breadcrumbs, parmesan cheese, egg, soy sauce, minced ginger, minced garlic, sesame oil, and black pepper. Mix until all ingredients are well combined.

Roll the mixture into meatballs, about 1-1.5 inches in diameter, and place them on the prepared sheet pan.

In a separate bowl, toss the pineapple chunks, chopped bell pepper, and red onion with a tablespoon of teriyaki sauce, making sure the veggies are well-coated.

Arrange the vegetables and pineapple around the meatballs on the sheet pan.

Drizzle the remaining teriyaki sauce over the meatballs and veggies.

Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and golden brown.

During the last 5 minutes of baking, optionally switch the oven to broil for an extra caramelization on the meatballs and vegetables, keeping an eye on them to avoid burning.

Remove from the oven and let cool for a minute before serving. Garnish with sliced green onions and sesame seeds before serving.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

- Presentation Tips: Serve the meatballs and veggies directly on the sheet pan or transfer to a large platter. Add extra pineapple chunks for garnish and serve with a side of steamed rice or quinoa to soak up the teriyaki sauce. Enjoy!