The delicious flavours of Hawaii come together to make these tasty little cocktail meatballs. Ginger, garlic and crushed pineapple are mixed together with a turkey mince and baked to crispy perfection.

Preheat oven to 450 F.

Line a large baking sheet with aluminium foil or parchment paper for easy clean up.

In a large bowl mix all of the ingredients together. Roll into 1-2 inch size balls. (Mixture will be wet.) Place an inch apart on baking sheet and place in preheated oven for 15 min or until cooked through and slightly browned.

Make teriyaki sauce while meatballs are baking.

For the Teriyaki sauce:
In a small pot combine soy sauce, brown sugar, 1/4 cup water, pineapple juice, ginger, garlic and crushed red pepper. Bring to a boil stirring constantly until sugar is completely dissolved.

Combine the corn starch and tbsp of water together in a small dish to make a slurry. A dd to the pot and stir. Cook stirring constantly until thickened. About 5 min.

Place cooked meatballs in a large bowl and pour teriyaki sauce over and toss to coat.

Serve with cut pineapple and knotted bamboo toothpicks.