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Teriyaki Meatballs

Total Time

Prep: 20 min. Bake: 20 min.

Makes

3-1/2 dozen

This appetizer of teriyaki pineapple meatballs changed so many times due to 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
Teriyaki Meatballs Recipe photo by Taste of Home

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 canola oil
  • 1/4 cup soy sauce
  • 3 tablespoons honey
  • 2 tablespoons vinegar
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • Green onions, optional

Directions

  1. Preheat oven to 400°. Drain pineapple, reserving 1/4 cup juice; set pineapple aside. In a bowl, combine onion, peppers, bread crumbs, ginger, salt and reserved pineapple juice. Crumble beef over mixture and mix well. Shape into 1-in. balls.
  2. Place 6 sauce ingredients in a blender; cover and process 1 minute. Place 2 tablespoons sauce in a greased 13x9-in. baking dish. Add meatballs. Pour remaining sauce over meatballs. Bake, uncovered, until meat is no longer pink, 18-20 minutes. Place 1 pineapple chunk on each meatball; secure with a toothpick. If desired, garnish with green onions.

Nutrition Facts

1 meatball: 55 calories, 3g fat (1g saturated fat), 9mg cholesterol, 119mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 3g protein.

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