Pineapple Teriyaki Meatballs
The inspiration for this recipe came from a Costco shopping trip. They were sampling pineapple teriyaki meatballs and they smelled amazing! I picked up a package to read the ingredients and was, of course, disappointed. Not only did they contain gluten, which meant I couldn’t eat them if I wanted to, but also lots of other un-clean ingredients, including MSG!
I couldn’t try those meatballs at Costco, but I did add the ingredients to my shopping list that I needed to try to recreate them at home. This recipe is the result.
The meatballs themselves are very, very flavorful and are low carb, fitting into your keto or keto/carnivore lifestyle. The sauce has some sugar due to the pineapple juice, but if you’re ok with natural sugars like that, then by all means, make that sauce!
I served these meatballs over some egg protein noodles, but my family enjoyed them with white rice and stir fried vegetables.
I hope you enjoy them as much as my family does!
Pineapple Teriyaki Meatballs
Ingredients
- 2 lbs. ground pork
- 1 tsp. fresh grated ginger
- 2 tsp. fresh grated garlic
- 3 whole green onions chopped finely
- 1 Tbsp. coconut aminos
- 1 large egg
- 1/2 cup almond flour
- 1 tsp. sea salt
- 1/2 tsp. black pepper
- 1 tsp. sriracha
Sauce
- 6 oz. pineapple juice
- 1 Tbsp. rice vinegar
- 1/2 cup coconut aminos reserve one tablespoon for thickening with arrowroot
- 1 tsp. fresh grated ginger
- 1 tsp. sriracha
- 1 tsp. arrowroot
Instructions
- Preheat oven to 375 degrees. Line a rimmed baking sheet with foil or parchment and set a baking rack inside the tray. Set aside.
- Grate your ginger and garlic or mince very finely. Set aside 1 tsp. ginger for the sauce. Add the rest to a large mixing bowl.
- Add to the mixing bowl the remaining meatball ingredients. Gently mix with your hands until all ingredients are well combined.
- Form mixture into meatball sized portions and roll to smooth. Space out on the baking sheet.
- Bake meatballs for 25 minutes.
- While meatballs are baking, make the sauce by combining all sauce ingredients except 1 Tablespoon coconut aminos and the arrowroot in a saucepan. Bring to a simmer.
- Mix the 1 Tablespoon aminos and arrowroot and add to the simmering sauce. Stir or whisk well and allow to thicken. Reduce to a low simmer.
- When meatballs are cooked through, serve with the sauce. Enjoy!