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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 5 |
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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 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 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 |
Directions:
1. 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.
2. 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. Yield: 42 meatballs.
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