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- 1 pound ground chicken or turkey - 1/2 cup breadcrumbs (preferably panko) - 1/4 cup finely chopped green onions - 1/4 cup fresh cilantro, chopped - 1 egg, beaten - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - Salt and pepper to taste The main ingredients are simple yet packed with flavor. Ground chicken or turkey gives a light touch. Panko breadcrumbs add a nice crunch. Green onions and cilantro offer fresh notes. The egg helps bind everything together. Minced garlic and ginger bring rich aroma. Season with salt and pepper to your taste. - 1 cup canned crushed pineapple, drained (reserve juice) - 1/3 cup teriyaki sauce - 1 tablespoon sesame oil - 1 bell pepper, sliced - 1 red onion, cut into wedges For the sauce, crushed pineapple adds sweetness. Teriyaki sauce brings that classic Asian flavor. Sesame oil adds a nutty touch. Sliced bell pepper and red onion add color and crunch. They will roast beautifully in the oven. - Cooked rice or quinoa for serving - Garnishes: extra green onions, cilantro, toasted sesame seeds Serve these meatballs over rice or quinoa. This makes for a hearty meal. You can garnish with extra green onions, cilantro, and sesame seeds. This adds both color and texture to your plate. - Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper. This helps with easy cleanup. - In a large bowl, combine 1 pound of ground chicken or turkey, 1/2 cup of breadcrumbs, 1/4 cup of chopped green onions, 1/4 cup of cilantro, 1 beaten egg, 2 minced garlic cloves, 1 tablespoon of grated ginger, and salt and pepper to taste. Mix until just combined. - Shape the meat mixture into small meatballs, about 1 inch wide. Place them on one side of the prepared sheet pan. - In a separate bowl, mix the reserved pineapple juice, 1/3 cup of teriyaki sauce, and 1 tablespoon of sesame oil. Drizzle half of this sauce over the meatballs. On the other side of the sheet pan, add sliced bell pepper and onion. Drizzle the remaining sauce over the veggies and toss to coat. - Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and the veggies are tender. - After baking, take the pan out and add 1 cup of crushed pineapple on top of the meatballs. Return to the oven for an additional 5 minutes to warm the pineapple. Serve the meatballs and veggies over cooked rice or quinoa for a delightful meal! To get the right texture for your meatballs, do not overmix. Mix until just combined. This keeps them tender. Use ground chicken or turkey for a lighter taste. If you use beef or pork, adjust the cook time. Cooking times can vary by oven. If your oven runs hot, check them at 20 minutes. For even cooking, rotate the pan halfway through. Adding spices can boost the flavor of your meatballs. Try garlic powder, onion powder, or a pinch of cayenne for heat. Fresh herbs like basil or parsley can also add a nice touch. If you want to change the teriyaki sauce, try soy sauce or coconut aminos. For more heat, mix in some sriracha or red pepper flakes. Plating matters! Arrange the meatballs and veggies nicely on a large plate. Drizzle some sauce over the top for a glossy look. Garnish with toasted sesame seeds and fresh cilantro. This adds color and crunch. Serve with rice or quinoa for a complete meal. You can also offer extra teriyaki sauce on the side for dipping. {{image_2}} You can swap ground chicken or turkey for ground beef or pork. This change gives a different taste and texture. If you seek a gluten-free option, use gluten-free breadcrumbs. Many brands offer great alternatives, so you don’t lose flavor. If you own an air fryer, you can cook the meatballs there. Air frying gives them a nice crispy edge while staying juicy inside. For stovetop cooking, try a risotto-style approach. Cook the meatballs in a pan with some broth. This method adds a rich flavor and keeps everything moist. Want to mix it up? Add different fruits like mango or bell peppers. These fruits can enhance the dish's sweetness and texture. If you love a kick, try adding sriracha or chili flakes. This will give your dish a spicy edge that many will enjoy. To store leftovers in the fridge, let them cool first. Place the meatballs and veggies in an airtight container. This helps them stay fresh. You can keep them in the fridge for up to four days. For freezing meatballs and veggies, use freezer-safe bags. Make sure to label the bags with the date. This way, you know when to use them. For the best flavor and texture, reheat meatballs in the oven. Set the oven to 350°F (175°C). Place the meatballs on a baking sheet and cover with foil. Heat for about 15 minutes. You can also microwave them. Use a microwave-safe dish and cover it. Heat in 30-second intervals, stirring in between, until hot. In the fridge, leftovers can last up to four days. If you freeze them, they can last for about three months. After that, the quality may drop. Always check for signs of spoilage before eating. If they look or smell off, it’s best to throw them away. Can I make these meatballs ahead of time? Yes, you can make the meatballs a day ahead. Just form them and store in the fridge. When ready to cook, place them on the sheet pan and follow the baking steps. This saves time! What can I serve with sheet-pan pineapple teriyaki meatballs? These meatballs taste great with cooked rice or quinoa. You can also add a side salad for freshness. Try garnishing with extra green onions and cilantro for color. How do I know when meatballs are fully cooked? Meatballs are done when they reach an internal temperature of 165°F (74°C). You can use a meat thermometer for this. They should also be firm and no longer pink inside. Can I use fresh pineapple instead of canned? Yes, fresh pineapple can be used. Just chop it into small pieces. It will add a bright flavor and perfect texture to your dish. Is there a vegetarian option for this recipe? You can make vegetarian meatballs using lentils or chickpeas. Mix them with breadcrumbs and seasonings. They will still taste great with the teriyaki sauce. How can I make this recipe gluten-free? To make this dish gluten-free, use gluten-free breadcrumbs. Also, check the teriyaki sauce label to ensure it's gluten-free. This way, everyone can enjoy it! This blog post explained how to make tasty sheet-pan pineapple teriyaki meatballs. We covered all the main ingredients needed, from ground chicken to fresh herbs. I shared steps to prepare, cook, and serve these meatballs. Tips on enhancing flavor and storage information were included too. Cooking can be fun and easy. Try these meatballs and enjoy the delight in every bite!

Sheet-Pan Pineapple Teriyaki Meatballs

Savor the flavors of delicious Sheet-Pan Pineapple Teriyaki Meatballs with this easy recipe! Perfect for a quick dinner, these meatballs are packed with savory ingredients and served with colorful veggies. Discover step-by-step instructions to create a delightful meal that the entire family will love. Ready to elevate your weeknight dinners? Click through to explore this mouthwatering recipe and bring a taste of the tropics to your table!
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Ingredients
  

1 pound ground chicken or turkey

1/2 cup breadcrumbs (preferably panko)

1/4 cup finely chopped green onions

1/4 cup fresh cilantro, chopped

1 egg, beaten

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

Salt and pepper to taste

1 cup canned crushed pineapple, drained (reserve juice)

1/3 cup teriyaki sauce

1 tablespoon sesame oil

1 bell pepper, sliced

1 red onion, cut into wedges

Cooked rice or quinoa, for serving

Instructions
 

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

    In a large bowl, combine ground chicken (or turkey), breadcrumbs, chopped green onions, cilantro, beaten egg, minced garlic, grated ginger, salt, and pepper. Mix until just combined.

      Form the mixture into small meatballs, about 1 inch in diameter, and place them on one side of the prepared sheet pan.

        In a separate bowl, combine the reserved pineapple juice, teriyaki sauce, and sesame oil. Whisk until well blended.

          On the opposite side of the sheet pan, arrange the sliced bell pepper and onion. Drizzle half of the teriyaki sauce mixture over the vegetables and toss to coat them.

            Drizzle the remaining teriyaki sauce over the meatballs.

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

                Remove the pan from the oven and add the crushed pineapple on top of the meatballs. Return to the oven for an additional 5 minutes to warm the pineapple.

                  Serve the meatballs and vegetables over cooked rice or quinoa, garnishing with extra green onions and cilantro if desired.

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

                      - Presentation Tips: Plate the meatballs with the vibrant veggies; garnish with toasted sesame seeds and a few cilantro leaves for a pop of color. Consider serving in a large bowl to encourage communal dining!