Teriyaki Meatballs
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 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
Ingredients
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2 cans (8 ounces each) pineapple chunks
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1 medium onion, finely chopped
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1/4 cup finely chopped sweet yellow pepper
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1/4 cup finely chopped sweet red pepper
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1/2 cup dry bread crumbs
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1/2 teaspoon ground ginger
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1/4 teaspoon salt
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1 pound lean ground beef
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SAUCE:
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1/4 cup canola oil
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1/4 cup soy sauce
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3 tablespoons honey
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2 tablespoons vinegar
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3/4 teaspoon garlic powder
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1/2 teaspoon ground ginger
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Green onions, optional
Directions
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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 lightly but thoroughly. Shape into 1-in. balls.
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2.
Place next 6 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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