Turkey Meatballs With Pineapple Teriyaki Sauce

These turkey meatballs with pineapple teriyaki sauce are an easy 30-minute dinner every one will love. Serve over warm rice and roasted veggies for a delicious healthy meal!

This recipe has been a long time favorite of mine because it’s delicious, quick and easy (especially if you use a cookie scoop to form the meatballs). Plus, each servings packs 32 grams of protein to keep you full. Here’s everything you’ll need and how to make them!

What You’ll Need

Equipment

• Sheet pan
• Parchment
• Cookie scoop optional
• Frying pan

Ingredients

• Lean ground turkey: I use 99/1 for the most protein and add a bit of oil to prevent dryness.
• Olive oil
• Egg
• Bread crumbs: Try to find plain dry bread crumbs.
• Salt and pepper
• Ginger
• Garlic
• Green onions
• Pineapple juice: I use canned.
• Soy sauce: I use reduced sodium.
• Honey
• Corn starch: To thicken the sauce.

How To Make Them

1. Prep oven and pan: Preheat the oven to 400 F. Line a baking sheet pan with parchment paper and set aside.
2. Make the meat mix: In a medium bowl, mix the turkey, olive oil, egg, bread crumbs, garlic, ginger, salt and pepper, and green onions until just combined.
3. Form the meatballs: To form easy and equally-sized meatballs, I use a cookie scoop (can also use a spoon). Form 20 meatballs and place on the lined baking sheet.
4. Bake: Bake for 13-15 minutes, until golden brown and juices run clear.
5. Make the sauce: While meatballs are baking, mix together the pineapple juice, soy sauce, honey, ginger, and garlic. Make the cornstarch slurry by mixing corn starch and cold water in a separate cup. Heat a large frying pan on medium high heat and add the sauce. Bring to a gently simmer, stir for just a minute, then add the cornstarch slurry to thicken, stirring for 30 more seconds. Once thick, remove from heat.
6. Combine: Gently stir meatballs in the sauce to coat each one. Serve with steamed rice and roasted veggies, if desired!

Tips

• Meatball size: As mentioned above, I use this cookie scoop to easily form the meatballs. To get 20, fill the cookie scoop just slightly less than full.

To Store

Store leftover turkey meatballs in an airtight container in the fridge for 3-4 days.

You’ll Also Love

• Healthy orange chicken meatballs
• 20 min pineapple chicken stir fry
• Easy ground beef and broccoli

Lastly, be sure to leave a rating and review down below if you make these turkey meatballs with pineapple teriyaki sauce! And don’t forget to tag me on IG – always love to hear from you guys and see what you’re cooking up. Enjoy. ♡

Turkey Meatballs With Pineapple Teriyaki Sauce

5 from 4 votes

These meatballs are an easy 30-minute high protein dinner. Serve over warm rice and roasted veggies for a delicious healthy meal!

Print Recipe Pin Recipe

Prep Time:15 minutes mins

Cook Time:15 minutes mins

Course: Main Course

Cuisine: Asian

Servings: 4

Calories: 247kcal

Equipment

• Sheet pan
• Parchment
• Cookie scoop
• Frying pan

Ingredients

Turkey Meatballs

• 1 lb 99% lean ground turkey (16 oz)
• 1 tbsp olive oil (14 g)
• 1 tbsp soy sauce (15 g)
• 1 large egg
• 1 oz plain dry bread crumbs (28 g)
• 1/2-1 tsp salt
• 1/2 tsp black pepper
• 1 tsp ginger grated
• 1 1/2 tsp garlic minced
• 1/4 cup green onions (18 g) chopped

Pineapple Teriyaki Sauce

• 1/2 cup pineapple juice (125 g)
• 3 tbsp soy sauce (45 g)
• 1 tbsp honey (21 g)
• 1 tsp ginger grated
• 1 1/2 tsp garlic minced
• 1 tbsp corn starch

Instructions

• Preheat oven to 400 F and line a half baking sheet with parchment.
• In a mixing bowl, mix together all turkey meatball ingredients and stir until just combined. Use a cookie scoop or spoon to form into 20 equal meatballs. Bake 13-15 min, until golden brown and juices run clear (or 165F internal temp).
• Meanwhile, whisk together all sauce ingredients except cornstarch. In a separate cup, mix corn starch and 1 1/2 tbsp cold water. Simmer sauce in a hot frying pan for just a minute, then add corn starch slurry to thicken, stirring for 30 more seconds. Remove from heat.
• Combine meatballs and sauce, gently stirring to evenly coat. Garnish with green onions and sesame seeds if desired and serve with steamed rice and roasted veggies!

Notes

• Meatball size: I use this cookie scoop to easily form the meatballs. To get 20, fill the cookie scoop just slightly less than full. 

Nutrition

Serving: 5meatballs | Calories: 247kcal | Carbohydrates: 17.6g | Protein: 31.9g | Fat: 6.2g | Fiber: 0.6g

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