Teriyaki Meatballs
- 2 cans (8 oz) pineapple chunks
- 1 med onion (finely chopped)
- ¼ cup finely chopped yellow pepper
- ¼ cup finely chopped red pepper
- ½ cup dry bread crumbs
- ½ t ground ginger
- ¼ t salt
- 1 lp lean ground beef
- 1 16 oz bag egg noodles
Sauce:
- ¼ cup veg oil
- ¼ cup soy sauce
- 3 T honey
- 2 T vinegar
- ¾ t garlic powder
- ½ t ground ginger
1) Drain pineapple, reserving ¼ 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 T of sauce in a greased 13x9x2 baking
dish. Add meatballs. Pour remaining sauce over meatballs.
Add pineapple chunks to pan.
3) Bake, uncovered, at 400 for 20 minutes or until meat is no
longer pink. Gently stir pineapple into sauce or place one
pineapple chunk on each meatball; secure with toothpick.
Yield: 42 meatballs