Save There's something magical about the combination of tender meatballs and colorful skewers that brings joy to any dinner table. These Light Teriyaki Turkey Meatballs with Pineapple Veggie Skewers offer the perfect balance of lean protein and vibrant vegetables, all tied together with a silky homemade teriyaki glaze that adds just the right touch of sweetness without weighing you down.
Save The beauty of this dish lies in its thoughtful combination of textures and flavors. The juicy turkey meatballs provide a satisfying bite while the charred vegetables and sweet pineapple bring freshness and color to the plate. The homemade teriyaki sauce ties everything together with its perfect balance of sweet, savory, and tangy notes.
- For the Turkey Meatballs: 500 g (1 lb) lean ground turkey, 1 large egg, 2 tablespoons panko breadcrumbs, 2 tablespoons green onion (finely chopped), 1 tablespoon fresh ginger (grated), 1 garlic clove (minced), 1 tablespoon low-sodium soy sauce, 1 teaspoon sesame oil, 1/4 teaspoon black pepper
- For the Teriyaki Sauce: 60 ml (1/4 cup) low-sodium soy sauce, 2 tablespoons honey or maple syrup, 1 tablespoon rice vinegar, 1 tablespoon cornstarch, 60 ml (1/4 cup) water, 1 teaspoon fresh ginger (grated), 1 garlic clove (minced)
- For the Pineapple Veggie Skewers: 1 small fresh pineapple (cut into 2.5 cm/1-inch chunks), 1 red bell pepper (cut into 2.5 cm/1-inch pieces), 1 yellow bell pepper (cut into 2.5 cm/1-inch pieces), 1 small red onion (cut into wedges), 1 medium zucchini (sliced into thick rounds), 1 tablespoon olive oil, salt and freshly ground black pepper (to taste)
- Prepare the Oven and Skewers
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. If using wooden skewers, soak them in water for 20 minutes.
- Make the Meatballs
- In a large bowl, combine ground turkey, egg, panko, green onion, ginger, garlic, soy sauce, sesame oil, and black pepper. Mix gently until just combined. Shape mixture into 16–20 meatballs and arrange on the prepared baking sheet.
- Bake the Meatballs
- Bake meatballs for 15–18 minutes, until golden and cooked through (internal temperature: 74°C / 165°F).
- Prepare the Skewers
- While the meatballs bake, thread pineapple, bell peppers, red onion, and zucchini onto skewers. Drizzle with olive oil and season lightly with salt and pepper.
- Cook the Skewers
- Grill or broil skewers for 8–10 minutes, turning occasionally, until vegetables are caramelized and tender.
- Make the Teriyaki Sauce
- In a small saucepan, whisk together soy sauce, honey, rice vinegar, cornstarch, water, ginger, and garlic. Bring to a simmer over medium heat, stirring until thickened (2–3 minutes). Remove from heat.
- Glaze the Meatballs
- Toss baked meatballs in the warm teriyaki sauce until evenly coated.
- Serve
- Serve glazed meatballs alongside the pineapple veggie skewers. Garnish with extra green onions or sesame seeds, if desired.
Die Meatballs können einen Tag im Voraus zubereitet und im Kühlschrank gelagert werden. Vor dem Servieren nur noch aufwärmen und mit der frisch zubereiteten Teriyaki-Sauce glasieren. Achten Sie darauf, die Meatballs nicht zu fest zu kneten, damit sie zart und saftig bleiben. Für besonders gleichmäßige Größen können Sie einen Eisportionierer verwenden.
Für eine glutenfreie Version können Sie glutenfreies Panko und Tamari anstelle von Sojasauce verwenden. Wenn Sie kein Putenhackfleisch mögen, funktioniert Hähnchenhackfleisch genauso gut. Vegetarier können anstelle von Fleisch Tofu-Bällchen zubereiten oder einfach mehr Gemüsespieße servieren. Für eine schärfere Version fügen Sie der Teriyaki-Sauce etwas Sriracha oder fein gehackte Chili hinzu.
Diese leichten Teriyaki-Putenbällchen mit Ananas-Gemüse-Spießen schmecken hervorragend zu gedämpftem Jasmin- oder Basmatireis. Für eine kohlenhydratärmere Option servieren Sie sie auf einem Bett aus Blumenkohlreis oder mit einer Seite aus frischem Salat. Ein leichter, fruchtiger Riesling oder ein gekühlter Rosé ergänzt die süß-herzhaften Aromen perfekt und rundet das Gericht ab.
Save Whether you're looking for a nutritious weeknight dinner or a crowd-pleasing option for casual entertaining, these Light Teriyaki Turkey Meatballs with Pineapple Veggie Skewers deliver on all fronts. The combination of lean protein, vibrant vegetables, and that irresistible homemade teriyaki glaze makes for a meal that's as visually appealing as it is delicious. And with just 45 minutes from start to finish, it's a recipe you'll find yourself returning to again and again.
Recipe FAQ
- → How do I ensure the meatballs stay tender?
Use lean ground turkey combined with moisture-rich ingredients like egg and finely chopped green onion. Avoid overmixing to keep the texture light.
- → What’s the best way to cook the pineapple veggie skewers?
Grill or broil the skewers for 8-10 minutes, turning occasionally, until the vegetables are tender and nicely caramelized.
- → Can I prepare the teriyaki sauce ahead of time?
Yes, the sauce can be made in advance and reheated gently before tossing with the meatballs to maintain its smooth coating.
- → Are there gluten-free options for this dish?
Replace panko breadcrumbs with gluten-free alternatives and use tamari instead of regular soy sauce to keep it gluten-free.
- → What side dishes complement this meal?
Steamed rice or a simple leafy green salad pairs well, enhancing the light and fresh qualities of the main components.