Potluck Pineapple Teriyaki Meatballs

Potluck Pineapple Teriyaki Meatballs

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Meatball Ingredients

  • 2 lbs. lean ground chuck
  • 2 beaten eggs
  • 1/3 C teriyaki sauce
  • 2/3 C dry bread crumbs
  • ½ to 1 tsp salt
  • ¼ tsp freshly ground black pepper
  • pinch red pepper flakes
  • 1 tsp Worcestershire sauce
  • ¼ C minced fresh parsley
  • 3 T whole milk or half and half
  • ¼ C crushed pineapple
  • 1 T oil
  • 1 T butter

Glaze:

  • ½ c soy sauce
  • 1 ½ C water
  • ¼ C pineapple juice
  • 1 tsp ground ginger
  • ½ tsp garlic powder
  • ½ C Pioneer® Golden Light Brown Sugar, packed
  • 2 T honey
  • 3 T cornstarch
  • ½ tsp cold water
  • ½ C chopped green onions

Meatball Directions

  1. In a large bowl, add ground chuck, eggs, teriyaki sauce, bread crumbs, salt, pepper, red pepper, Worcestershire sauce, parsley, mix pineapple. Mix well with hands. Form into 1 to 1 ½-inch balls; set aside until ready to brown.
  2. In a 12-inch skillet, heat oil and butter. Add the meatballs and brown. Remove and set on paper towels to drain off excess fat; set aside. Remove any extra fat from pan.

Glaze Directions:

  1. In a bowl, whisk together soy sauce, water, pineapple juice, ginger, garlic, Pioneer® Golden Light Brown Sugar and honey. Place the meatballs back into the skillet. Pour the sauce over. Heat on low for 15 – 20 minutes.
  2. Mix the cornstarch and water to a slurry and gently stir into sauce around the meatballs. Simmer over low heat until thick. Serve over rice. Good as an entrée or appetizer.
 
 
 

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