Pineapple Teryaki Meatballs
Ingredients:
For the Meatballs:
- 400g ground beef
- 1 garlic clove
- 1 tsp ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp Blendship SPG
- 1 spring onion
- 50g pinapple
For the Teriyaki Sauce:
- 60ml dark soy sauce
- 80ml pineapple juice
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 garlic cloves
- 1 tsp ginger
- 1 tsp corn flour mixed with 2 tsp water
- 1 tsp Blendship Lemon Pepper
For Garnish:
- Pineapple chunks
- Sesame seeds
- Chopped spring onions
Instructions:
1. Preheat your oven to 200°C (180°C fan).
2. Prepare the Meatballs:
- In a large mixing bowl, combine the meatball ingredients.
- Mix until all ingredients are well combined, but don’t overmix to avoid tough meatballs.
- Roll the mixture into small meatballs, about the size of a golf ball and then cook in a frying pan until golden on all sides.
3. Bake the Meatballs:
- Transfer the meatballs to an oven tray and cook in the preheated oven for about 10 minutes, or until they are cooked through and slightly browned.
4. Prepare the Teriyaki Sauce:
- While the meatballs are baking, make the teriyaki sauce. In a small saucepan, combine soy sauce, pineapple juice, honey, rice vinegar, sesame oil, minced garlic, and minced ginger.
- Bring the mixture to a simmer over medium heat, stirring occasionally.
- Once the sauce starts to simmer, add the cornstarch slurry (cornstarch mixed with water) and continue to cook, stirring constantly, until the sauce thickens.
5. Combine Meatballs with Sauce:
- Once the meatballs are cooked, remove them from the oven and place them into the sauce cooking in the pan. Coat and cook for 1 minute.
6. Serve:
- I served mine with some rice, but you can serve yours with whatever you prefer! - Garnish with sesame seeds and chopped spring onions.
Enjoy!
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