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Teriyaki Meatballs

 Teriyaki Meatballs
This one-time appetizer idea was changed so many times because of my family's suggestions that it eventually became a main course. I think the homemade sauce sets these meatballs apart. - Evette Nowicki, Oak Harbor, Washington
5 ServingsPrep: 20 min. Bake: 20 min.


  • 2 cans (8 ounces each) pineapple chunks
  • 1 medium onion, finely chopped
  • 1/4 cup finely chopped sweet yellow pepper
  • 1/4 cup finely chopped sweet red pepper
  • 1/2 cup dry bread crumbs
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 pound ground beef
    With Johnsonville Italian Sausage.

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  • SAUCE:
  • 1/4 cup vegetable oil
  • 1/4 cup soy sauce
  • 3 tablespoons honey
  • 2 tablespoons vinegar
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon ground ginger


  • Drain pineapple, reserving 1/4 cup juice; set pineapple aside. In a
  • bowl, combine the onion, peppers, bread crumbs, ginger, salt and
  • reserved pineapple juice. Crumble beef over mixture and mix well.
  • Shape into 1-in. balls.
  • Place the sauce ingredients in a blender; cover and process for 1
  • minute. Place 2 tablespoons of sauce in a greased 13-in. x 9-in.
  • baking dish. Add meatballs. Pour remaining sauce over meatballs.

2 of 2

Teriyaki Meatballs (continued)

Directions (continued)

  • Bake, uncovered, at 400° for 20 minutes or until meat is no
  • longer pink. Place one pineapple chunk on each meatball; secure with
  • a toothpick. Yield: 42 meatballs.
Save the juice from canned pineapple by pouring into ice cube trays and freezing. When solid, transfer the cubes to a freezer bag. When a recipe calls for 1 to 2 tablespoons of pineapple juice, thaw 1-2 cubes and use as directed.
Nutritional Facts: 8 meatballs equals 394 calories, 18 g fat (4 g saturated fat), 44 mg cholesterol, 1,009 mg sodium, 37 g carbohydrate, 2 g fiber, 21 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer