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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
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    42 meatballs

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

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