Teriyaki Meatballs
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
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.
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.
