Have you ever went to the freezer and just took some elk burger out and put it on the counter to dethaw and thought to yourself “I will figure out what to do with it in the morning.” I say this to myself all the time. The next day was Easter and I had the entire family of meat eaters coming over for one of my meals. There are two things that is on the menu at the Nanna Household. 1. Meat 2. More Meat.
That night I actually dreamed about making teriyaki meatballs for an appetizer, but adding pineapple into the middle of it for flavor and moisture. I woke up made a cup off coffee and made the ingredients and did a “meatball test run”. They came out perfectly, here is what you are going to need.
Mix the burger, garlic, ginger, soy sauce, sesame oil, and egg into a large bowl and mix.
Start the oven and get that baby fired up at 400 degrees. Meanwhile grab your wifes friend and tell her you will feed her if she helps you in the kitchen. Cut your pineapple chunks so they are about 1/4 inch thick.
Then get some of that burger mix and put it in your hand, you want enough to make meatballs about the size of of a golf ball. They always end up better. First, lay down some parchment paper on a cookie sheet. If you do not have any spray some non stick on it.
Flatten out a ball and add the pineapple. Then roll it to make sure the ball has sealed the pineapple inside nicely.
Then finish rolling balls with pineapple until you are done.
Insert into the oven for 18-20 minutes until golden brown.
Let meatballs cool for about 4 minutes then plate. Drizzle some Teriyaki sauce then sprinkle green onions and sesame seeds. I take wooden skewers and insert them but it is not mandatory.
Look at that little meatball party. Get a good mental picture of them because they are going to go quick. I love to stand in the kitchen about 10 feet away to watch my family members take a bite then look in the middle to find a pineapple chunk. That made me smile.
I hope you all had a wonderul Easter. We sure did.
The Hunting Chef