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Teriyaki Meatballs Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:5 servings

Ingredients

  • 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 lean ground beef
  • 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

Directions

  • 1. 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.
  • 2. 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. 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.

Nutritional Facts

8 each: 394 calories, 18g fat (4g saturated fat), 44mg cholesterol, 1009mg sodium, 37g carbohydrate (24g sugars, 2g fiber), 21g protein

Reviews for Teriyaki Meatballs

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MY REVIEW
Reviewed Apr. 20, 2014

"I misread the instructions and added the pineapple to the meatballs so I'm not sure its so good, but overall it was very easy to make. I'm not sure I'm happy with it. I'll see how I like it tomorrow."

MY REVIEW
Reviewed Jan. 27, 2014

"I really liked this recipe. I used turkey (1.25 lbs) instead of 1 lb of hamburger, but I think it would be fine either way. We served it over rice, with veggies for a dinner. I would probably reduce the sauce before serving it, or thicken it up someway, but still really good."

MY REVIEW
Reviewed Dec. 28, 2013

"Not enough meat in the mixture."

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Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer