Teriyaki Meatball Foil Packets – Easy Oven, Grill & Campfire Meal
Sticky Teriyaki Meatball & Pineapple Foil Bundles
Whip up a weeknight or outdoor feast in under 30 minutes! Tender beef meatballs mingle with sweet pineapple and crisp bell peppers, all bathed in sticky teriyaki sauce—no dishes required.
Why You’ll Love This
- Minimal Cleanup: Everything cooks in one sealed packet.
- Versatile Cooking: Oven, grill or campfire—you decide.
- Packed with Flavor: Caramelized pineapple and homemade sauce lock in the taste.
Ingredients
- 32 frozen beef meatballs
- 1 (20-ounce) can pineapple chunks, well drained
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 small red onion, thinly sliced
- 1 cup homemade teriyaki sauce (or store-bought)
- Green onions and sesame seeds for garnish
- Cooked rice, for serving (optional)
Instructions
- Prep: Preheat oven to 375°F, grill to medium or build a moderate campfire.
- Foil & Fill: Cut 4 sheets of heavy-duty foil (~12×12″). Distribute 8 meatballs per sheet. Top with pineapple, peppers and onion.
- Add Sauce: Spoon ¼ cup teriyaki sauce into each packet and gently toss.
- Seal: Fold long sides together, then fold short ends to create a tight packet—no leaks!
- Cook:
- Oven: Bake on a rimmed tray for 20–25 minutes.
- Grill: Place packets on grates, turning once, for 15–20 minutes.
- Campfire: Nestle on hot coals, rotate halfway, for 15–20 minutes.
- Finish & Serve: Open carefully, garnish with green onions and sesame seeds. Serve over rice if you like.
Chef’s Special Tip
For extra flavor depth, let the meatballs sit in ½ cup of teriyaki sauce for 10 minutes before assembling. It gives them a delicious glaze all the way through!
Step‐by‐Step Gallery
Storing & Reheating
- Fridge: Transfer cooled packets to airtight containers. Use within 3 days.
- Reheat: Warm in a 350°F oven until hot, or crisp up edges in an air fryer at 350°F for 5 minutes.
