Juicy, flavorful and easy meatball recipe! These Hawaiian teriyaki meatballs over rice are perfect for dinner! They’re glazed in a homemade Hawaiian teriyaki sauce made with pineapple juice, ginger, garlic and soy sauce. You’ll love the sweet and savory combination of pineapple and teriyaki! If you’ve never had pineapple with meat, you’re in for a real treat! It goes so well with different meats and it’s especially delicious in this recipe. It’s not over-powering, making it that one ingredient that your guests will ask you about.
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How to Make Hawaiian Meatballs
These delicious teriyaki meatballs can be made with any type of meat but I typically use ground pork or 85% lean beef. Ground turkey will also work well for this recipe. The extra fat from the beef or pork just makes these meatballs more flavorful and moist. The meat mixture is seasoned with loads of garlic and ginger, so you’ll have a good kick of flavor with every bite. Each meatball is first fried, then coated in a homemade sauce.
Hawaiian Teriyaki Sauce
The homemade, Hawaiian teriyaki sauce is made with pineapple, soy, garlic and ginger. This sauce is simply amazing and it’s so easy to make! I wish I could bottle it up and eat it with everything! Once the meatballs are fried, coat them in this sauce and cook for another minute until the meatballs are well coated. And the best part about this recipe, is that you can make it all in one pan! Serve the meatballs with steam white or brown rice, or your favorite noodles. These will also work well with fried rice!
Enjoyed this easy dinner recipe? Check out some of my other recipes!
- Juicy Turkey Meatballs – in the best creamy mushroom sauce!
- The BEST Teriyaki Chicken Stir-Fry – with loads of veggies and a homemade sauce!
- Hawaiian Pork Kabobs – these juicy pork kabobs are made with a similar pineapple sauce!
- Teriyaki Chicken Breast – JUICY chicken with the best homemade teriyaki sauce!
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Hawaiian Teriyaki Meatballs (video)
- 1 pound ground meat - chicken, beef or pork
- 1 teaspoon salt
- 1/2 teaspoon EACH: ground ginger, garlic powder
- ground black pepper
- 1 large egg
- 2 tablespoons chopped chives
- 1/2 cup panko bread crumbs
- 1/4 cup water
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons sesame seed oil
- 2 garlic cloves, pressed
- 1 1/2 tablespoons freshly grated ginger
- 1 cup crushed pineapple
- 1 tablespoon cornstarch
- 2 tablespoons water
- sesame seeds
- chopped cilantro
- 1 1/2 cups white or brown rice, or noodles
- Prepare the meatball mixture. Combine the ground meat, seasonings and spices, egg and chives in a large bowl. Use your hands to knead the ingredients together. Add the bread crumbs last and mix just until combined. Use a scoop to measure out the meatballs, then round the meat with your hands into balls.
- Preheat a large frying pan and add a drizzle of olive oil. Fry the meatballs over medium heat, turning every minute until browned on all sides. Turn heat down to a medium-low, cover the pan with a lid and cook for about 10 minutes, or until meatballs are cooked all the way through. Remove the meatballs from the pan and set aside.
- Into the same pan, add water first to deglaze the pan. Then add the remaining sauce ingredients: soy sauce, brown sugar, sesame seed oil, garlic, ginger and pineapple. Bring the mixture to a simmer over medium heat and cook about 7 to 8 minutes, until garlic and pineapple is tender. In a small bowl, combine the cornstarch with 2 tablespoons of water. Add to the sauce and cook until thickened, about 1 minute.
- Return the meatballs back into the pan and coat in the pineapple sauce. Sprinkle with sesame seeds and chopped cilantro. Prepare rice according to package instructions. Serve over hot rice or noodles.