Pineapple Teriyaki Turkey Meatballs
This post is sponsored by Honeysuckle White. I’ve used Honest Turkey by Honeysuckle White in the recipe and I’m so happy to use ingredients I’m proud to feed my children. Thank you for supporting the lovely brands who support this site!
Let’s talk meatballs. I’ve never met one I didn’t like. I’ve said this before and it bears repeating. I’ve never met a meatball I didn’t like.
For this recipe I challenged myself to make a meatball that really embodies Spring and Summer. I wanted this dish to include all kinds of fun warm weather flavors. I think it does plus it’s just so very yummy.
So what about this turkey? Good question. I’ll tell you all about it. It’s a new product and I’m so happy to have discovered it. When you buy Honest Turkey by Honeysuckle White you can feel good knowing that their turkeys are raised with no antibiotics or added hormones and steroids. All their turkeys come from independent family farmers. I love supporting business like that, don’t you? You can find both their 93% Lean Ground Turkey and 99% Fat Free Ground Turkey Breast at select Walmart stores. I can personally attest to the great taste!
Now back to these meatballs. For those of you who follow along on the blog (thank you!) you already know that I like herbs. Who am I kidding? I love herbs. They have a freshness and earthiness that I can’t do without. So you know I’ve got some in here. I went with parsley and cilantro. I’ve also included red pepper flakes to give these babies just a little heat. It’s not much but it’s definitely there and a great balance to the sweetness of the pineapple teriyaki.
About that amazing (said like ah-MAY-zing) pineapple teriyaki sauce. You’re going to be seeing this sauce in future recipes. It is so simple and so rich. Traditional teriyaki sauce recipes call for brown sugar. Who needs that when you have the natural sweetness of pineapple?
Make your dinner even more tropical by serving it with baked pineapple slices and mini sweet peppers over cauliflower (or traditional) rice. Just slice the pineapple and mini peppers, place them on a greased (with olive oil) baking sheet, and pop them in the oven when you bake your meatballs. Of course you could grill them too but I like tossing them in the oven since I’ll already have it on. They’ll be done when your meatballs are! Super simple and now you have a complete meal!
I’m so excited to share this dish with you and hope you enjoy it as much as my family does.
- FOR THE MEATBALLS:
- 1 lb lean ground turkey (I use Honest Turkey 93/7)
- 1 tablespoon olive oil
- ½ yellow onion, finely chopped
- 1 tablespoon garlic, minced
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh parsley, chopped
- ½ cup breadcrumbs
- 1 egg
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon ground ginger
- 1 teaspoon crushed red pepper
- FOR THE PINEAPPLE TERIYAKI SAUCE
- ¾ cup soy sauce
- 2 tablespoons honey
- 2 tablespoons garlic, minced
- ¾ cup pineapple juice
- ½ teaspoon ground ginger
- 1 cup water
- ⅓ cup cold water
- 3 tablespoons corn starch
- Preheat oven to 400 degrees.
- In a large cast iron skillet add your tablespoon of olive oil, onion, and garlic. Saute on medium high heat, stirring frequently, for approximately 2-3 minutes. The garlic should be a nice golden color.
- Move your sauteed garlic and onion to a mixing bowl. Add your ground turkey, cilantro, parsley, breadcrumbs, egg, salt, pepper, ground ginger, and crushed red pepper. Combine with your hands until it's completely mixed. Place in the refrigerator for 30 minutes.
- After 30 minutes remove your meatball mixture from the refrigerator. Use a small cookie scoop or your hands to create balls that are approximately 1 to 1½ inches in diameter (smaller than a golf ball). Place in the same cast iron skillet you'd originally used for your onion and garlic.
- Place your meatballs in the oven and bake for 30 minutes. (If you'd like to bake pineapple and mini sweet peppers too this is when you'd also place them in the oven. Just slice them up, add to a greased with olive oil baking sheet, and bake.)
- Remove from the oven. Flip your meatballs in the skillet. Add ⅓ inch of vegetable or peanut oil. Fry on medium high heat, flipping meatballs during the frying until they're browned all over. This takes 3-5 minutes total. Remove meatballs from the oil and set aside on a paper towel lined plate until you're ready to serve.
- Let's make the pineapple teriyaki sauce. In a small pot add soy sauce, honey, garlic, pineapple juice, ground ginger, and 1 cup water. Stir and heat over medium heat.
- In a separate bowl whisk together your ¼ cup cold water and corn starch. Once combined add it to your teriyaki sauce mixture. Stir. Heat a few more minutes. You'll notice your sauce will now thicken very quickly. If it's too thick for your liking you can add water in small increments until you get it where you want it.
- Drizzle pineapple teriyaki sauce over your meatballs and garnish with parsley or cilantro. Enjoy!