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- 1 lb ground chicken - ½ cup breadcrumbs - 1 egg - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon soy sauce - 1 teaspoon sesame oil To make teriyaki meatballs, you need ground chicken as the base. Breadcrumbs help bind the meatballs. An egg adds moisture and richness. Garlic and ginger give great flavor. Soy sauce and sesame oil add depth to the taste. - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 red onion, diced - 1 medium pineapple, halved and core removed - 2 tablespoons green onions, chopped (for garnish) - Sesame seeds (for garnish) For veggies, red and green bell peppers add color and crunch. Diced red onion brings sweetness. You’ll use a pineapple to create fun bowls. The pineapple flesh will mix well with the meatballs. Green onions and sesame seeds are great for garnishing. They add a pop of color and texture. These ingredients make the dish bright and tasty. - Preheat the oven to 400°F (200°C). - Line a rimmed baking sheet with parchment paper for easy cleanup. - In a large bowl, mix together ground chicken, breadcrumbs, egg, minced garlic, grated ginger, soy sauce, sesame oil, and black pepper. - Be careful not to overmix; just combine until mixed well. - Shape this mixture into 1-inch meatballs. Place them neatly on the prepared baking sheet. - In a separate bowl, toss diced red and green bell peppers along with the red onion with half of the teriyaki sauce. - Spread these veggies around the meatballs on the baking sheet. - Bake in the oven for about 20 minutes. The meatballs should be cooked through and browned, while the veggies turn tender. - While everything bakes, prepare the pineapple bowls. Cut the pineapple in half and scoop out the flesh. Be gentle to keep the shells intact. Dice the pineapple flesh and set aside. - After the initial baking time, take the sheet pan out. Drizzle the remaining teriyaki sauce over the meatballs and veggies, and add the diced pineapple. - Toss everything gently to coat it well with the sauce. - Return the sheet pan to the oven for another 5 minutes. This allows the teriyaki sauce to glaze all the ingredients nicely. - Scoop the teriyaki meatballs, roasted vegetables, and glazed pineapple into the empty pineapple halves. To get the best meatballs, avoid overmixing your meatball mix. If you mix too much, they can turn tough. Just combine the ground chicken, breadcrumbs, egg, garlic, ginger, soy sauce, sesame oil, and black pepper until blended. Watch the cooking time closely. Bake the meatballs for about 20 minutes. You want them to be browned and cooked through. If you have a meat thermometer, check for an internal temperature of 165°F. For a tasty twist, consider making your teriyaki sauce at home. Mix soy sauce, honey, garlic, and cornstarch to thicken it. This way, you can adjust the flavors to your taste. Don’t forget to add extra seasoning! A pinch of red pepper flakes can bring some heat. Fresh herbs like cilantro can also add a bright touch. Serve your dish with fun garnishes. Chopped green onions and sesame seeds add color and crunch. Place the filled pineapple bowls on a decorative plate for a tropical vibe. For plate arrangement, keep it neat. Place the pineapple bowls in the center. Surround them with extra veggies and sauce for a colorful display. This not only looks great but also makes it easy for guests to serve themselves. {{image_2}} You can switch out ground chicken for other proteins. Turkey works well, too. Beef adds a nice flavor, giving you more options. If you want to go meatless, try using lentils or mushrooms. They hold flavors great and keep the meatball shape. For gluten-free diets, use gluten-free breadcrumbs. You can find them at most stores. You can also use crushed rice cereal or oats. Both will help bind the meatballs without gluten. Feel free to add seasonal vegetables to this dish. Zucchini, carrots, or asparagus are tasty options. They add color and crunch. You can also mix in some snap peas or broccoli for extra fiber. If you want some heat, add red pepper flakes or chili powder. This will spice things up. You can adjust the amount based on your taste. A little goes a long way! This dish pairs well with rice. White or brown rice works best. You can also try jasmine rice for extra aroma. Quinoa is a great alternative if you're looking for something different. It adds protein and texture. For sides, a simple salad goes well. It adds freshness to the meal. You might also serve it with steamed veggies. They keep the meal light and healthy. After your meal, let the leftovers cool down. This step is key. You want to avoid condensation. Place the meatballs and veggies in an airtight container. This keeps them fresh longer. Make sure to store them in the fridge. They will last about three to four days. When it's time to eat again, you have options. You can use the microwave or the oven. If you choose the microwave, heat in short bursts. This keeps the meatballs moist. If you prefer the oven, preheat it to 350°F (175°C). Place the meatballs and veggies on a baking sheet. Cover them with foil. This helps keep moisture in while reheating. If you want to save the dish for later, you can freeze it. First, let the meatballs and veggies cool completely. Then, place them in a freezer-safe container. Make sure to label it with the date. They can stay in the freezer for up to three months. When you're ready to eat, thaw them in the fridge overnight. Then, reheat them in the oven or microwave as mentioned above. This keeps them tasty and enjoyable. You can swap ground chicken with several other options. Ground turkey works well, too. If you prefer beef, use lean ground beef. For a vegetarian choice, try lentils or chickpeas. Just mash them well and add breadcrumbs. Each option gives a different taste and texture, so pick what you like best. Yes, you can prepare this dish in advance! Make the meatballs and roast the veggies ahead of time. Store them in the fridge for up to three days. When you are ready to eat, just reheat everything in the oven. This method saves time on busy nights. Making teriyaki sauce at home is easy! Here’s a simple recipe: - ½ cup soy sauce - ¼ cup honey or brown sugar - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 1 teaspoon cornstarch mixed with 1 tablespoon water Combine all the ingredients in a saucepan. Heat over medium heat until it thickens. Stir it well and enjoy your fresh sauce! Serving these bowls is fun! Scoop the meatballs and veggies into the hollowed-out pineapples. Garnish with chopped green onions and sesame seeds. You can also add some lime wedges for a zesty kick. This makes the dish look bright and fresh, perfect for sharing! This blog post explored making teriyaki meatballs with ground chicken and fresh veggies. You learned about the main ingredients, preparation steps, and helpful tips for perfect meatballs. Plus, I shared ways to store leftovers and some fun variations. Incorporating these ideas can make meal time fun and tasty. You can enjoy new flavors and impress friends and family. With some practice, you’ll serve up great dishes everyone loves. Happy cooking!

Sheet Pan Teriyaki Meatball Pineapple Bowls

Bring a taste of the tropics to your dinner table with these delicious sheet pan teriyaki meatball pineapple bowls! This easy recipe combines juicy ground chicken meatballs with vibrant roasted veggies and sweet pineapple for a flavorful and fun meal. Perfect for meal prep or a casual night in, this dish is sure to impress. Click through to discover the full recipe and make your mealtime a delightful adventure!
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Ingredients
  

1 lb ground chicken

½ cup breadcrumbs

1 egg

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon soy sauce

1 teaspoon sesame oil

¼ teaspoon black pepper

1 cup teriyaki sauce (store-bought or homemade)

1 medium pineapple, halved and core removed

1 red bell pepper, diced

1 green bell pepper, diced

1 red onion, diced

2 tablespoons green onions, chopped (for garnish)

Sesame seeds (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper for easy cleanup.

    Make the Meatballs: In a large mixing bowl, combine ground chicken, breadcrumbs, egg, minced garlic, grated ginger, soy sauce, sesame oil, and black pepper. Mix until just combined, but don’t overwork the meat.

      Form Meatballs: Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.

        Roast Vegetables: In a separate bowl, toss the diced red and green bell peppers and red onion with half of the teriyaki sauce. Spread the vegetables around the meatballs on the baking sheet.

          Bake: Bake in the oven for about 20 minutes, or until the meatballs are cooked through and browned, and the vegetables are tender.

            Add Pineapple: While the meatballs and vegetables are baking, prepare the pineapple bowls. Cut the pineapple in half and scoop out the flesh without breaking the shells. Dice the pineapple flesh and set aside.

              Combine and Glaze: Remove the sheet pan from the oven. Drizzle the remaining teriyaki sauce over the meatballs and vegetables, adding the diced pineapple as well. Toss gently to coat all the ingredients with the sauce.

                Final Roast: Return the sheet pan to the oven and bake for an additional 5 minutes, allowing the teriyaki sauce to glaze everything nicely.

                  Serve: Scoop the teriyaki meatballs, roasted vegetables, and glazed pineapple into the empty pineapple halves.

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

                      - Presentation Tips: Serve each filled pineapple bowl with a sprinkle of chopped green onions and sesame seeds for added texture and a pop of color. Enjoy your tropical feast!