Teriyaki and Pineapple Meatballs
Sweet and savory Teriyaki Pineapple Meatballs are coated in a flavorful homemade glaze and served over cauliflower rice for an easy, high-protein dinner that's better than takeout.
Servings 4
Calories 537kcal
Equipment
Ingredients
- 1 lb ground beef
- 1/2 cup pork rind breadcrumbs
- 1/2 yellow onion, finely diced
- 2 large eggs
- 2 tbsp minced garlic, divided
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp avocado oil
- 1 cup pineapple chunks
- 2 green onions, sliced
- 4 cups cauliflower rice
For the sauce
- 1/2 cup canned pineapple juice
- 1/2 cup coconut aminos
- 1 tsp ginger powder
- 2 tbsp rice vinegar
- 1/4 tsp red pepper flakes
- 1 tbsp cornstarch
Instructions
- In a large bowl, combine the ground beef, pork rind breadcrumbs, finely chopped yellow onion, eggs, garlic, salt, and pepper.
- Mix until everything is well combined. Scoop out about a spoonful of the mixture and roll it into meatballs. You should end up with about 16-20 meatballs, depending on the size you make them.
- Heat the avocado oil in a large skillet over medium-high heat. Once hot, add the meatballs and cook for about 5 minutes per side, turning occasionally, until they're browned on all sides and cooked through.
- While the meatballs are cooking, make the teriyaki pineapple sauce. In a bowl, whisk together the pineapple juice, coconut aminos, garlic, ginger powder, rice vinegar, red pepper flakes, and cornstarch until the cornstarch is fully dissolved.
- Pour the sauce into the skillet with the meatballs and add the pineapple chunks. Cover with a lid and let everything simmer for 5-7 minutes, or until the sauce has thickened into a glossy glaze.
- Give everything a gentle toss, spooning the sauce over the meatballs so they're well coated. Serve over cauliflower rice and top with sliced green onions.
Nutrition
Calories: 537kcal | Carbohydrates: 33g | Protein: 31g | Fat: 32g | Fiber: 5g