In a large bowl, combine the turkey, scallions, carrot, egg, teriyaki sauce and bread crumbs. Blend well.
Using a 2-ounce scoop, form meatballs with wet hands and place on a baking pan lined with parchment paper or aluminum foil. Spray meatballs with vegetable oil.
Roast in a 375\u00b0 F oven for 20 minutes or until golden brown on the outside and cooked through. Serve meatballs with extra teriyaki sauce, rice and/or pasta.
Sauce Directions:
Combine all ingredients.
Blend well and heat in sauce pan, if desired.
Combine chicken, 1/2 cup teriyaki sauce,. Press the extra air
Drain pineapple; reserve 1/2 cup juice. Reserve 2 pineapple slices for snack or other use.
Stir together teriyaki sauce and reserved pineapple juice in small bowl.
Mix together turkey, ginger, bread crumbs and 1/4 cup teriyaki mixture. Shape into 8 patties.
Grill patties, brushing with remaining teriyaki mixture, until brown and cooked through. Place pineapple slices on grill and cook until lightly golden brown.
Serve burgers on buns with cheese and pineapple.
ver medium-high heat. Add meatballs; cook until browned, about 3
Stir together Kikkoman Teriyaki Base & Glaze and reserved pineapple juice in a small bowl. Remove 2 tablespoons sauce for burgers.
Mix together turkey, ginger, Kikkoman Panko Bread Crumbs and 2 tablespoons Teriyaki mixture. Shape into 4 patties.
Grill patties, brushing with remaining Teriyaki mixture until desired doneness. Place pineapple slices on grill and cook until lightly golden brown.
Serve burger on buns with cheese and pineapple.
MAKE MEATBALLS:.
Prepare meatballs by combining all ingredients (except
pre-heat oven to 375 degrees.
place pork loin in backing dish, slit down the middle to make a boat to hold the pineapple.
pour pineapple with juice into the pork loin.
pour teriyaki sauce over pineapple and pork.
pour honey over pork and pineapple.
dust pork with all of the dry spices and onion.
place the pork into the heated oven and cook for 45 minutes.
about half way through cooking baste the pork with the juices.
egrees.
First, make the meatballs: combine all meatball ingredients (there
round beef into meatballs using your favorite recipe for meatballs, and shape
n the bottom.
Pour pineapple juice in the roaster and
In skillet cook chunked chicken until almost done (a little pink on inside)(3-4 boneless skinless thighs can be used as a less expensive alternative).
Add carrot slices and pineapple (including juice).
Cook until carrots reach desired tenderness.
Add Teriyaki Sauce
Cook until sauce thickens.
Serve over rice (i prefer Jasmine rice).
Season chicken and place in baking dish. Bake chicken for 30 minutes. Melt butter. Add teriyaki, pineapple chunks, and brown sugar to butter and pour over chicken. Bake for another 30 minutes on 350.
Drain pineapple, reserving juice.
Set pineapple aside.
Add water to juice if needed to measure 1 cup; pour into a large skillet.
Add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth.
Cook over medium heat until thick, stirring constantly.
Add pineapple, meatballs and green pepper.
Simmer, uncovered, for 20 minutes or until heated through.
Serve over rice.
Yield: 6 servings.
Make meatballs from first 7 ingredients.
Cook in skillet or in microwave.
Mix cornstarch and brown sugar.
Add pineapple juice, vinegar and soy sauce.
Cook until thickened and boils. Add meatballs and pineapple chunks.
Drain pineapple, reserve juice.
Set pineapple aside.
Add water to juice if needed to measure 1 cup; pour into a large skillet. Add 1/3 c. water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth.
Cook over medium heat until thick, stirring constantly.
Add pineapple, meatballs and green pepper. Simmer, uncovered for 20 minutes or until heated through.
Serve over hot rice.
Yields: 6 servings.
ay drained pineapple slices over the top of the meatballs, single layer
Mix ground beef with breadcrumbs, ground ginger, and egg until well blended. Shape meatballs; place on lightly greased cookie sheet and bake at 375 for 20-25 minutes.
Place onion, bell peppers, in a large slow cooker. Add undrained pineapple chunks, soy sauce, barbecue sauce and the cooked meatballs.
Cover slow cooker and place on HIGH setting for at least 1 hour and up to 4 hours. Serve over hot rice or favorite noodles.
Mix first 8 ingredients and bake at 350\u00b0 until brown.
Mix pineapple juice, sugar, vinegar, ketchup, ginger and Worcestershire sauce in a saucepan.
Bring to a boil.
Add cornstarch to thicken. Pour over meatballs and pineapple and return to oven for 10 to 15 minutes.
In a 9 x 13-inch glass baking dish, combine brown sugar, soy sauce, garlic powder and reserved pineapple juice; mix well. Place pork chops in marinade, turning to coat all sides. cover and refrigerate 6 to 8 hours, turning chops once. When ready to barbecue, drain pork chops. Reserve marinade. Place pork chops on grill 4 to 6-inches from medium-high coals. Cook 20 to 30 minutes or until fork tender and no longer pink, turning once and brushing frequently with marinade.
Drain pineapple and reserve 1/2 cup juice.
Place pineapple tidbits on paper towels to drain.
Soak bread in small amount of water; squeeze out.
Mix bread, beef, eggs and onion salt.
Shape into small balls, enclosing pineapple tidbit in each ball.
Brown slowly in butter and oil, shaking pan to keep balls round and evenly browning.
Drain excess fat.