Teriyaki Turkey Meatballs with Pineapple and Snow Peas
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
- 1 pound ground turkey
- ½ cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- ¾ cup teriyaki sauce, divided
- 1 (20-ounce) can pineapple chunks, drained
- 8 ounces snow peas
- 2 green onions, sliced
- Cooked rice, for serving
Instructions
- In a mixing bowl, combine the ground turkey, panko breadcrumbs, egg, minced garlic, and ¼ cup of the teriyaki sauce. Mix until the ingredients are evenly distributed.
- Shape the mixture into 16 to 20 meatballs of similar size and place them in the slow cooker.
- Add the drained pineapple chunks and the remaining ½ cup of teriyaki sauce to the slow cooker. Gently stir to coat the meatballs.
- Cover and cook on low until the meatballs are cooked through.
- Stir in the snow peas during the final portion of cooking so they soften slightly but retain their texture.
- Serve the meatballs, pineapple, and snow peas over cooked rice and top with the sliced green onions.
Notes
Add the snow peas only toward the end of cooking so they stay bright and crisp instead of turning limp. If the sauce thickens too much, stir in a small splash of water or reserved pineapple juice before serving. Leftovers reheat well in a skillet over medium heat with a little extra teriyaki sauce to loosen the mixture.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl