Saturday, December 31, 2011

Pineapple Teriyaki Meatballs

Pineapple Teriyaki Meatballs - made by my niece on December 26, 2011, recipe adapted from Food Network

Here's another good appetizer to serve at a party if you've got one coming up.  My niece made these for my sister's after-Christmas party earlier this week and they turned out beautifully.  Everyone loved them and they were gone before the end of the night. She made a few changes from the original recipe - noted below.
Flash fry to brown the meatballs for color
After frying, line on a baking sheet to prep for baking in the oven
She used Lawry's teriyaki sauce for the glaze 
After baking, spear with a toothpick and pineapple on top, squeeze fresh lime over all
1 slice white sandwich bread
1 1/2 tablespoons milk
1 teaspoon soy sauce (teriyaki)
5 scallions
1 1/4 pounds ground pork
3 large cloves garlic, finely grated
1 tablespoon finely grated peeled ginger (about a 2-inch piece)
1/3 cup water chestnuts, drained, rinsed and chopped
1 large egg, lightly beaten
1/3 cup chopped fresh cilantro
1 1/2 teaspoons toasted sesame oil
Kosher salt and freshly ground pepper
1/2 cup hoisin sauce
1/4 cup mayonnaise
2 1/2 tablespoons fresh lime juice
3 to 4 teaspoons Asian chili-garlic sauce
Peanut or vegetable oil, for frying
Pineapple chunks (halved)
  1. Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes.
  2. Meanwhile, mince the scallions.
  3. Add the scallions, pork, garlic, ginger, water chestnuts, egg, cilantro, 1 teaspoon sesame oil, 1 1/4 teaspoons salt and 1/2 teaspoon pepper to the bowl with the bread; mix until combined. Gently form into golf ball-size meatballs. Put the meatballs on a baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours.
  4. Teriyaki sauce: Stir the hoisin sauce, mayonnaise, 11/2 tablespoons lime juice, the chili-garlic sauce and the remaining 1/2 teaspoon sesame oil in a medium bowl. Cover and refrigerate until ready to serve. (Instead of making the teriyaki sauce, my niece used Lawry's pineapple teriyaki sauce and pineapple juice.)
  5. Heat about 1 1/2 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Add the meatballs in batches and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain. (She flash-fried the meatballs in hot oil , brushed with glaze then finished cooking them by baking in a 400 degree oven.)


  1. Sound delicious, I love the ideas of the flash-fried and pineapple chunks. I like the new look of your blog too.

  2. Pineapple and meat for us in Italy is a very odd combination... but I love it after I tasted it in australia many years ago... I will try to do this meatballs for sure... Happy new year!

  3. These look great! I've never tried anything like it, but they look like they'd make good party food.