Teriyaki & Pineapple Meatballs
Overview
Prep Time: 20 min • Cook Time: 15
Total Time: 35 min
These teriyaki pineapple meatballs are the perfect mix of sweet, tangy, and a little bit of spice. They only take 35 minutes to make and are a great weeknight dinner option!
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what you’ll need:
1lb ground beef
1/2 cup pork rind breadcrumbs
1/2 yellow onion
2 large eggs
2 tbs minced garlic (diveded)
1 tsp salt
1/2 tsp pepper
1/2 cup pineapple juice (from a can)
1 cup pineapple chunks (can be canned or fresh)
1/2 cup coconut aminos
1 tsp ginger powder
2 tbs rice vinegar
1/4 tsp red pepper flakes
1 tbs cornstarch
1 tbs Avocado oil
Sliced green onion
Served with cauliflower rice
Instructions:
In a large bowl add in the ground beef, pork rind breadcrumbs, finely chopped yellow onion, eggs, 1 tbs minced garlic, salt and pepper then mix well. Scoop out about a spoonful of the mixture and roll it into a ball. For this recipe it makes about 16-20 meatballs depending on how large you’d like them.
Once those are rolled, preheat the pan to medium high heat and add in 1 tbs of avocado oil. Once hot, add in the meatballs and cook about 5 minutes on each side, until they are cooked through and brown on all sides.
While the meatballs are cooking make the teriyaki pineapple sauce. In a bowl add the pineapple juice, coconut aminos, 1 tbs minced garlic, ginger powder, rice vinegar, red pepper flakes, and cornstarch.
Mix really well so that the cornstarch can be properly incorporated.
Add your sauce to the pan with the meatballs along with the pineapple chunks. Cover with a lid and simmer for about 5-7 minutes until the sauce has thickened. At the end I like to spoon the sauce over the top of the meatballs and give it a good mix.
Serve with cauliflower rice and some sliced green onion and enjoy!