Teriyaki Meatball Foil Packets

5 from 1 vote

Teriyaki Meatball Foil Packets

Easy, meatball foil packets with juicy meatballs, veggies, and sweet teriyaki sauce. Great on the grill, in the oven, or over a campfire!

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: American

Keyword: campfire foil packets, Hawaiian meatball foil packets, meatball foil packets recipe, teriyaki meatball foil packets

Servings: people

Author: Alyssa Rivers

Ingredients

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
1 cup Homemade Teriyaki Sauce or store-bought
chopped green onion for garnish
sesame seeds for garnish
cooked rice optional for serving

Instructions

Preheat the grill to medium-high heat. Cut heavy-duty aluminum foil into 4 large pieces, large enough to wrap around the meatballs and veggies.
Divide the 32 frozen meatballs by placing 8 meatballs in the center of each sheet of aluminum foil. Divide 1 (20-ounce) canned pineapple chunks, 1 chopped red bell pepper, 1 chopped orange bell pepper, and 1 small sliced red onion evenly into each packet.
Prepare 1 cup Homemade Teriyaki Sauce or use your favorite store-bought sauce. Drizzle ¼ cup of the sauce on top of each meatball and veggie mixture.
Fold and seal the packets. Bring the two longer sides of the foil together and seal tightly. Next fold in the shorter edges of the foil, making sure there are no openings or gaps.
Place the packets onto the hot grill and cook for 15-20 minutes or until the meatballs are warmed through. To serve, carefully open packets and garnish with green onions and sesame seeds. Serve over cooked rice, if desired!

Notes

Storage: Teriyaki Meatball Foil Packets are best served fresh, but leftovers can be stored in the fridge for up to 3 days. Reheat at 350ºF in the oven or pop them in the air fryer to crisp up!

Nutrition

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