My meatball foil packets have juicy meatballs, sweet pineapple, colorful veggies, covered in sticky teriyaki sauce, and grilled to perfection. Easy to make, fun to eat, and no dishes to wash! Yes, please!
Packet Perfection
- Sweet & Savory Combo: Tender meatballs meet caramelized pineapple and teriyaki sauce for bold, irresistible flavor.
- Optional Cooking Methods: These are delicious whether you’re grilling at home or cooking under the stars. They work great in the oven, too!
- Perfect for Prep or Travel: Make ahead and toss on the grill when you’re ready—ideal for busy nights or weekend getaways.
Teriyaki Meatball Foil Packet Ingredients
- Meatballs: I used pre-cooked frozen beef meatballs from Costco to save time, but you can make my homemade meatball recipes as well!
- Teriyaki Sauce: I love using my homemade teriyaki sauce, but you can use store bought if you’re in a time crunch.
- Veggies: Cut your veggies into even pieces so they cook at the same rate. Feel free to mix it up; zucchini, mushrooms, and broccoli all work!
- Pineapple: Be sure to drain the pineapple well if you’re using canned. Fresh pineapple or pineapple rings are also an option!
How to Make Meatball Foil Packets
Dinner doesn’t get easier than this! With just a few ingredients and zero cleanup, you’ll have a delicious meal on the table (or around the campfire!) in no time.
- Prepare and Assemble: Preheat the grill to medium heat, then cut heavy-duty aluminum foil into 4 large pieces, large enough to wrap around the meatballs and veggies. Place 8 meatballs in the center of each sheet of aluminum foil. Divide the pineapple chunks, chopped bell peppers, and the sliced red onion evenly into each packet.
- Add the Sauce: Prepare Homemade Teriyaki Sauce or use your favorite store bought sauce. Drizzle ¼ cup of the sauce on top of each meatball and veggie mixture and slightly stir together.
- Fold and Seal: Bring the two longer sides of the foil together and seal tightly, then fold in the shorter edges of the foil, making sure there are no openings or gaps.
- Cook: 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, then garnish with green onions and sesame seeds. Serve meatball foil packets over cooked rice, if desired!
Alyssa’s Pro Tip
Use heavy-duty foil and seal your meatball foil packets tightly with no gaps. This prevents leaks on the grill and locks in steam for juicy, perfectly cooked meatballs.
Meatball Foil Packet Cooking Methods
- Oven: Preheat your oven to 375ºF. Place the sealed foil packets on a baking sheet and bake for 20–25 minutes, or until the meatballs are heated through.
- Grill: Preheat the grill to medium high heat. Place the foil packets directly on the grill grates and cook for 15-20 minutes.
- Campfire: Place the foil packets over medium hot coals in a campfire or fire pit. Cook for 15–20 minutes, rotating occasionally for even cooking.
Storing and Reheating Leftovers
- In the Refrigerator: These meatball foil packets are best served right away! Transfer the cooked meatball packets into an airtight container. Store in the fridge for up to 3 days.
- To Reheat: Reheat in the oven at 350°F until warmed through, or toss in the air fryer for a quick option that crisps up the edges.
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!
Servings 4 people
Calories 385kcal
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
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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.
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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.
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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.
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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.
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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
Calories: 385kcal | Carbohydrates: 17g | Protein: 24g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 81mg | Sodium: 2824mg | Potassium: 649mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1871IU | Vitamin C: 79mg | Calcium: 44mg | Iron: 3mg
More Foil Packet Recipes
These meatball foil packet dinners are such a game changer! Cleanup is a breeze, they’re packed with flavor, and they cook up quickly. Here are some of our other favorite foil packet meals.
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