It’s been so hot here this weekend that Michael and I decided to avoid going outside and use up some of the food in our pantry, fridge, and freezer. I was inspired by a Budget Bytes’ recipe (and the ground pork in our freezer) to make these teriyaki-glazed meatballs with pineapple for dinner tonight.
I made several modifications to the original recipe — including omitting the egg in the meatballs, using the stovetop rather than the oven, and adding pineapple. I served the meatballs with rice and steamed veggies, and it was a quick and delicious dinner! I’ll definitely be adding this recipe to my dinner repertoire.
- 1 lb ground pork
- 1/4 cup panko bread crumbs
- 3 Tbsp of teriyaki sauce, divided (we used Trader Joe’s Soyaki sauce, which is similar to Veri Veri Teriyaki sauce)
- 1 Tbsp dried minced onion
- 1 garlic clove, crushed
- 1-inch piece of ginger, crushed
- About 12 cranks of freshly ground black pepper
- 1-2 Tbsp vegetable oil
- 15 oz of canned chunk pineapple with 1 Tbsp of pineapple juice
- 1/2 tsp cornstarch
Combine the ground pork, panko, 1 Tbsp of teriyaki sauce, minced onion, garlic, ginger, and black pepper in a bowl and mix well. Roll handfuls (about 1.5 Tbsp each) of the pork mixture into meatballs (about golf-ball sized). I ended up with about 20 meatballs.
Heat 1-2 Tbsp of vegetable oil in a skillet over medium heat. Add the meatballs and brown on all sides until cooked through, turning as needed. Drain excess grease from the pan.
Drain the pineapple chunks, reserving 1 Tbsp of pineapple juice. Add the pineapple chunks to the skillet with the meatballs, and sauté for 3-4 minutes. Mix the remaining 2 Tbsp teriyaki sauce, 1 Tbsp of pineapple juice, and cornstarch in a small bowl and add to the skillet. Bring to a boil, while stirring, and let simmer until thickened. Serve teriyaki meatballs and pineapple over rice and enjoy!