Teriyaki Meatballs Recipe

3.5 3 7
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Teriyaki Meatballs Recipe

Read Reviews
3.5 3 7
Publisher Photo
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
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

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

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. 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.
Originally published as Teriyaki Meatballs in Taste of Home Ground Beef Cookbook 1999, p50

Nutritional Facts

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

  • 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
  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.
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.
Originally published as Teriyaki Meatballs in Taste of Home Ground Beef Cookbook 1999, p50

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MY REVIEW
wrenjen523 User ID: 7407554 88260
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
sjmomofboys User ID: 7637405 29063
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
Meowmix1202 User ID: 7561700 88258
Reviewed Dec. 28, 2013

"Not enough meat in the mixture."

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