Sunday, February 13, 2011

Teriyaki Meatballs

  • 1 can pineapple chunks (8 oz)
  • 1 medium onion, chopped
  • 2 green peppers, chopped
  • 1/2 cup dry bread crumbs
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 lb. ground beef
  • 1/4 cup vegetable oil
  • 1/4 cup soy sauce
  • 3 T honey
  • 2 T vinegar
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  1. Drain pineapple, reserving 1/4 cup juice; set pineapple aside.
  2. In a bowl, combine the bread crumbs, ginger, salt and reserved pineapple juice. Crumble beef over mixture and mix well. Shape into 1-in. balls. 
  3. Mix the sauce ingredients together.  Place 2 tablespoons of sauce in a greased 13-in. x 9-in. baking dish. Add meatballs, peppers and onions. Pour remaining sauce over meatballs.
  4. Bake, uncovered, at 400° for 20 minutes or until meat is no longer pink. 
  5. Top with pineapple chunks.
Save the juice from canned pineapple by pouring into ice cube trays and freezing. When solid, transfer the cubes to a freezer bag. When a recipe calls for 1 to 2 tablespoons of pineapple juice, thaw 1-2 cubes and use as directed.

We served this meal over some whole grain couscous.


  1. Have you tried it so the meat is medium, or medium rare?

  2. I've only tried it with the meat all the way cooked. I don't like any pink in my meat. :)

  3. Doing this one again later this week; I have frozen meatballs saved from the last time I made it over a month ago, so I just need to whip up the sauce!
    I just recommended your blog to another friend who loves TO cook!! :) I can't wait until my little family is healthy with full appetites again so I can get crackin' on some of these other delectables!