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.
Portions:42 meatballs
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  • 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


  • 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.
Course Beef
Cuisine Asian