TERIYAKI MEATBALLS

Teriyaki Meatballs image

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

Provided by Taste of Home

Time 40m

Yield 42 meatballs.

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 394 calories, Fat 18g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 1009mg sodium, Carbohydrate 37g carbohydrate (24g sugars, Fiber 2g fiber), Protein 21g protein.