Asian Infused Meatballs
This tangy recipe can be a main dish or served as an appetizer. The
unique sauce and pineapple chunks give this recipe a touch of flare
that would be perfect to serve at a large gathering. Make the
meatballs larger or smaller depending on your crowd.
Ingredients
- 2 cans of pineapple chunks 8 ounce cans
- 1 medium finely chopped onion
- ¼ cup finely chopped sweet yellow pepper
- ¼ cup of finely chopped sweet red pepper
- ½ cup of dry bread crumbs
- ½ teaspoon of ground ginger
- ¼ teaspoon of salt
- 1 pound of lean ground beef
- ¼ cup of canola oil
- ¼ cup of soy sauce
For the sauce:
- 3 tablespoons of honey
- 2 tablespoons of white vinegar
- ¾ teaspoon of garlic powder
- ½ teaspoon of ground ginger
Instructions
- Preheat the oven for 400° F.
- Drain pineapple, but reserve ¼ cup of the juice.
- Set aside.
- Combine the onion, peppers, bread crumbs, ginger, salt, and ¼ cup of the pineapple juice in a mixing bowl.
- Crumble the beef over the mixture and mix well.
- Shape the mixture into 1-inch balls.
- Place the sauce ingredients in a blender.
- Cover and process for one minute.
- Place 2 tablespoons of the sauce in a greased 13×9 inch baking dish.
- Add the meatballs to the baking dish.
- Then, pour the remaining sauce over the meatballs.
- Bake uncovered for about 20 minutes or until the meat is no longer pink.
- Allow the meatballs to cool slightly.
- Then, place one pineapple chunk on each meatball.
- Secure the pineapple with a toothpick.
- Use a chafing dish to serve the meatballs as an appetizer.
