Teriyaki Meatballs

Ingredients:

• 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

Sauce:

• 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

Preparation:

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.