Teriyaki Meatballs
These teriyaki pineapple meatballs appetizer 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 apartIngreadient:
- 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
- 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
Direction
- 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.
- 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.
