PINEAPPLE TERIYAKI MEATBALLS

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Visiting my dad on set meant two things when I was a little girl: first, bored hair and make up artists who would dress me up between takes, and second, craft service.  Craft service is the snack department on set. It’s a lot more than just an epic table of every bite you can imagine.  The head of craft service makes special treats for the crew every few hours. Usually smoothies, parfaits, and sometimes savory snacks like grilled cheese, or on my most recent shoot – meatballs.

When I direct, I usually don’t have much of an appetite. Maybe it’s a combination of focus and nerves, but I never really go for the snacks. But when craft service came by with these meatballs, I couldn’t help it. They just smelled SO GOOD. I shook down the guy for details, and learned that they were simple chicken meatballs with pineapple and teriyaki. So here I am, making my new favorite snack. They’re perfect for parties or over rice or sautéed vegetables for dinner. Enjoy!

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INGREDIENTS

1/4 cup milk

1/4 cup panko breadcrumbs

1 pound ground chicken

1 pound ground pork

4 garlic cloves, minced

2 teaspoons minced fresh ginger

1/4 cup teriyaki sauce

1/4 cup chopped pineapple

1/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

sesame for garnish

DIRECTIONS

Preheat the oven to 500ºF. Line a rimmed baking sheet with parchment paper.

In a small bowl, stir together the milk and Panko breadcrumbs and let sit for 5 minutes.

Combine everything in a bowl. Use your hands to thoroughly combine the meat mixture and then shape it into balls using 2 to 3 tablespoons of meat per meatball. Place the shaped meatballs into the prepared pan and bake for 12 to 15 minutes until the meatballs are fully cooked.

I broiled them for a minute to get them extra golden browned. I also brushed them with teriyaki and garnished with sesame.