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Teriyaki Pineapple Meatballs Recipe – Easy Dinner Over Jasmine Rice

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Juicy meatballs simmered in a sweet and tangy teriyaki pineapple sauce, served over fluffy jasmine rice. This comforting, crowd-pleasing dinner comes together quickly and is perfect for busy weeknights or family gatherings.

Ingredients

Scale
  • 1 lb ground beef (or mix of beef and pork)
  • 1/2 cup breadcrumbs (panko or regular)
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 2 tbsp green onion, finely sliced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp soy sauce (low-sodium preferred)
  • 1 cup pineapple chunks (canned or fresh), juice reserved
  • 1/4 cup soy sauce (low-sodium preferred)
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 1/2 tsp grated ginger
  • 2 tsp cornstarch
  • 1/4 cup pineapple juice (from can or fresh)
  • 1/4 cup water
  • 2 cups jasmine rice (uncooked, about 6 cups cooked)
  • Sesame seeds (for garnish)
  • Extra green onions, sliced (for garnish)

Instructions

  1. Rinse 2 cups jasmine rice under cold water until clear. Add to rice cooker or saucepan with 2 1/2 cups water. Cook according to rice cooker instructions or bring to a boil, cover, and simmer on low for 15 minutes. Let stand covered for 5 minutes, then fluff with a fork.
  2. In a medium bowl, combine ground beef, breadcrumbs, egg, garlic, ginger, green onion, salt, pepper, and soy sauce. Mix gently until just combined.
  3. Shape mixture into 16-18 meatballs, about 1 1/2-inch each. Place on a plate. Wet hands if mixture is sticky.
  4. Heat a nonstick skillet over medium-high heat and add 1 tbsp oil. Brown meatballs in batches, turning to get a golden crust on all sides, about 5-6 minutes total. Transfer to a plate. (Alternatively, bake on a lined baking sheet at 400°F for 15 minutes.)
  5. In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 clove garlic, 1/2 tsp ginger, and 1/4 cup pineapple juice. In another cup, dissolve 2 tsp cornstarch in 1/4 cup water.
  6. Return browned meatballs to the skillet. Pour teriyaki mixture over them. Add pineapple chunks. Simmer on medium heat, stirring gently, for 8-10 minutes.
  7. Stir in cornstarch slurry and cook another 2-3 minutes, until sauce thickens and is glossy. Add a splash more water if sauce thickens too fast.
  8. Spoon jasmine rice onto plates. Top with meatballs and sauce. Garnish with sesame seeds and extra green onions.
  9. If meatballs break apart, chill them for 15 minutes before browning. Adjust sauce sweetness or tang to taste.

Notes

For gluten-free, use gluten-free breadcrumbs and tamari. Ground turkey or chicken can be substituted for beef. Chill meatballs before browning for better shape. Taste and adjust sauce before thickening. Double pineapple for extra sweetness or add sriracha for heat. Leftovers keep well and flavors deepen overnight.

Nutrition

Keywords: teriyaki meatballs, pineapple meatballs, easy dinner, jasmine rice, Asian comfort food, family meal, weeknight dinner, sweet and savory, kid-friendly, potluck recipe

Find it online: https://emmayum.com/teriyaki-pineapple-meatballs-recipe-easy-dinner-over-jasmine-rice/