These meatballs are sweet, tangy, and super satisfying. They’re made with ground turkey and crushed pineapple, baked to juicy perfection, and tossed in a sticky teriyaki glaze.
I make a batch almost every week—they’re great for meal prep and reheat like a dream. The sauce clings to every bite, and they go with rice, noodles, or veggies.
You’ll love how easy and flavorful they are.
Why I Love This Recipe
I started making these when I wanted something that tasted like takeout, but lighter and easier to prep for the week. The combo of pineapple and teriyaki hits that perfect sweet-salty balance.
- Everything bakes on one tray
- The pineapple keeps the meatballs juicy
- Great hot or cold
- Tastes better the next day
- Freezes beautifully
What You’ll Need
For the Meatballs:
- 1 lb ground turkey (93% lean)
- 1/2 cup panko breadcrumbs
- 1/3 cup crushed pineapple, drained
- 1 egg
- 1 garlic clove, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
For the Teriyaki Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1/3 cup water
- 1 garlic clove, minced
- 1/2 tsp fresh grated ginger
Toppings (optional):
- 1 tsp sesame seeds
- 1 green onion, sliced
Pro Tips
- Drain the pineapple well—too much juice will make the mix too soft
- Lightly oil your hands to keep the meatballs from sticking when rolling
- Don’t overmix the meat or it’ll get tough
- Bake on parchment paper for easy cleanup
- Double the sauce if you like it extra sticky
Tools Required
- Large mixing bowl
- Baking sheet
- Parchment paper
- Small saucepan
- Whisk
- Spoon or scoop for forming meatballs
Substitutions and Variations
- Use ground chicken instead of turkey
- Swap honey with brown sugar or maple syrup
- Add a dash of chili flakes for heat
- Use gluten-free breadcrumbs and tamari for GF version
Make Ahead Tips
- Make the meatballs and refrigerate raw up to 24 hours before baking
- Freeze cooked meatballs and reheat with sauce
- Sauce can be made 3–4 days ahead and kept in the fridge
Recipe & Instructions
Step 1: Mix the Meatball Ingredients
In a large bowl, combine 1 lb ground turkey, 1/2 cup panko breadcrumbs, 1/3 cup drained crushed pineapple, 1 egg, 1 minced garlic clove, 1/4 tsp salt, and 1/4 tsp black pepper. Gently mix with your hands or a spoon until just combined—don’t overwork it.
Step 2: Form and Bake the Meatballs
Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Roll the turkey mixture into 18 small meatballs and place evenly spaced on the sheet. Bake for 18–20 minutes, or until golden and cooked through.
Step 3: Make the Teriyaki Sauce
While the meatballs bake, whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp cornstarch, 1/3 cup water, 1 minced garlic clove, and 1/2 tsp grated ginger in a small saucepan. Cook over medium heat, stirring, until it thickens and turns glossy—about 3–5 minutes.
Step 4: Toss Meatballs in the Sauce
Once the meatballs are cooked, transfer them to the saucepan with the teriyaki glaze. Gently toss or spoon the sauce over until all are coated evenly.
Step 5: Plate and Garnish
Serve meatballs hot in a shallow bowl or plate. Sprinkle with 1 tsp sesame seeds and sliced green onions. Add a side of rice or steamed veggies if you like.
Leftovers and Storage
- Store leftovers in an airtight container for up to 4 days in the fridge
- Freeze cooked meatballs (without sauce) for up to 2 months
- Reheat in a skillet or microwave with a splash of water to keep them moist
Servings and Cook Time
Servings: 4
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Macros (Per Serving, Estimated)
- Calories: 360
- Protein: 27g
- Carbs: 20g
- Fat: 19g
- Sugar: 10g
- Fiber: 1g
Why This Recipe Works (Quick Science)
Crushed pineapple adds both moisture and natural sugar, helping the meatballs stay juicy and giving them a hint of sweetness. Panko helps bind without making them dense. Cornstarch in the teriyaki sauce reacts with heat to thicken the sauce quickly, creating that glossy, clingy finish.
Common Mistakes
- Not draining pineapple: Makes the mix too wet and hard to shape
- Overmixing the meat: Can make the meatballs dense or tough
- Undercooking the sauce: Won’t thicken or stick to the meatballs
- Skipping parchment paper: Can cause sticking or burning on the pan
What to Serve With
- Steamed white or brown rice
- Stir-fried broccoli or snow peas
- Cucumber salad or Asian slaw
- Rice noodles tossed in sesame oil
FAQ
Can I use canned pineapple chunks?
Only if you chop them finely. Crushed works best for texture.
Is this recipe spicy?
Nope. You can add chili flakes or sriracha if you want heat.
Can I cook the meatballs in an air fryer?
Yes! Air fry at 375°F for about 12–14 minutes, shaking halfway.
Can I use store-bought teriyaki sauce?
Yes, but homemade is fresher and less sweet.
Are these good for meal prep?
Totally. They reheat super well and don’t dry out.
Wrap-Up
These Ground Turkey & Pineapple Teriyaki Meatballs are everything: juicy, flavorful, and easy to make. Perfect for weeknights or meal prepping. Try them out and drop a comment to let me know how yours turned out—or if you added your own spin!