Teriyaki Meatball Foil Packets Recipe

Introduction

Teriyaki Meatball Foil Packets are a quick and delicious meal perfect for grilling season. Combining savory meatballs, sweet pineapple, and colorful bell peppers, this dish is both flavorful and easy to prepare. Plus, cooking everything in foil packets means minimal cleanup.

Ingredients

• 32 frozen meatballs
• 1 (20-ounce) can pineapple chunks, drained
• 1 chopped red bell pepper
• 1 chopped orange bell pepper
• 1 small sliced red onion
• 1 cup Homemade Teriyaki Sauce (or store-bought)
• Chopped green onion (for garnish)
• Sesame seeds (for garnish)
• Cooked rice (optional for serving)

Instructions

1. Step 1: Preheat the grill to medium-high heat. Cut heavy-duty aluminum foil into 4 large pieces, large enough to wrap around the meatballs and vegetables.
2. Step 2: Divide the 32 frozen meatballs by placing 8 meatballs in the center of each foil sheet. Evenly distribute the pineapple chunks, chopped red and orange bell peppers, and sliced red onion among the four packets.
3. Step 3: Drizzle ¼ cup of teriyaki sauce over the meatballs and vegetables in each packet.
4. Step 4: Fold and seal the foil packets tightly by bringing the longer sides together first, then folding in the shorter edges to prevent any gaps.
5. Step 5: Place the packets on the preheated grill and cook for 15-20 minutes, or until the meatballs are heated through.
6. Step 6: Carefully open the packets to avoid steam burns, then garnish with chopped green onions and sesame seeds. Serve over cooked rice if desired.

Tips & Variations

• For extra flavor, marinate the frozen meatballs briefly in teriyaki sauce before assembling the packets.
• Try adding sliced mushrooms or zucchini for added vegetables.
• Use fresh pineapple chunks instead of canned for a fresher taste.
• If you don’t have a grill, you can bake the packets in a 400°F oven for about 20-25 minutes.

Storage

Store leftover foil packet contents in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or in a skillet on low heat until heated through. Avoid reheating in foil packets directly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh meatballs instead of frozen?

Yes, fresh meatballs can be used; just adjust the cooking time accordingly to ensure they are fully cooked through.

Is it necessary to use foil packets for this recipe?

Foil packets help keep the ingredients juicy and flavorful while making cleanup easy, but you can also cook everything in a covered baking dish if preferred.

Teriyaki Meatball Foil Packets Recipe

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These Teriyaki Meatball Foil Packets are a delicious and easy grilled meal featuring tender meatballs, colorful bell peppers, pineapple chunks, and a savory homemade teriyaki sauce. Prepared on the grill and wrapped in foil, these packets lock in flavors and steam the ingredients to perfection, making a convenient and flavorful dinner option. Garnished with green onions and sesame seeds, they pair beautifully with cooked rice for a complete meal.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 25-30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Asian-American

Ingredients

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Meatballs and Vegetables

• 32 frozen meatballs
• 1 (20-ounce) canned pineapple chunks, drained
• 1 chopped red bell pepper
• 1 chopped orange bell pepper
• 1 small sliced red onion

Teriyaki Sauce and Garnishes

• 1 cup Homemade Teriyaki Sauce (or store-bought)
• Chopped green onion (for garnish)
• Sesame seeds (for garnish)

Optional

• Cooked rice (for serving)

Instructions

1. Preheat the Grill: Heat your grill to medium-high heat to ensure it’s hot enough for cooking the foil packets evenly and thoroughly.
2. Prepare Foil Pieces: Cut heavy-duty aluminum foil into 4 large sheets, each sized to completely wrap around the meatballs and vegetables without leaking juices.
3. Assemble Packets: Place 8 frozen meatballs in the center of each foil sheet. Evenly divide the drained pineapple chunks, chopped red and orange bell peppers, and sliced red onion among the four packets, layering them over the meatballs.
4. Add Teriyaki Sauce: Drizzle ¼ cup of your homemade or store-bought teriyaki sauce over the meatballs and vegetables in each packet to add rich flavor and moisture.
5. Seal the Packets: Fold the longer sides of the foil together and seal tightly to trap steam. Then fold in the shorter sides to create a sealed pouch ensuring no gaps remain.
6. Grill the Packets: Place the sealed packets on the preheated grill and cook for 15-20 minutes. The meatballs should be thoroughly heated and the vegetables softened by the end of this time.
7. Serve: Carefully open each packet to avoid hot steam. Garnish the contents with chopped green onion and sesame seeds. Serve the warm meatball mixture over cooked rice if desired for a complete, satisfying meal.

Notes

• Use heavy-duty aluminum foil to prevent tearing and leaking of juices during grilling.
• Ensure the packets are sealed tightly to steam the contents and keep meatballs juicy.
• Frozen meatballs can be substituted with fresh precooked meatballs if preferred.
• Leftover foil packets can be refrigerated and reheated in the oven or on the grill wrapped in fresh foil.
• Add extra vegetables like snap peas or broccoli for more variety and nutrition.

Keywords: Teriyaki meatballs, foil packets, grilled meatballs, pineapple meatball recipe, easy grill recipes, teriyaki sauce, summer grilling