Teriyaki Meatballs
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
- 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
- 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.