These Asian-infused meatballs offer a tangy, flavorful twist with a unique sauce and pineapple chunks. Perfect as a main dish or appetizer, these meatballs are ideal for gatherings, adding a touch of flair to your menu.
Drain the pineapple chunks, reserving ¼ cup of the juice.
Set the pineapple chunks aside.
In a large mixing bowl, combine the chopped onion, yellow and red peppers, bread crumbs, ground ginger, salt, and the reserved ¼ cup of pineapple juice.
Crumble the lean ground beef over the mixture and mix thoroughly by hand until well combined.
Shape the mixture into 1-inch meatballs.
Prepare the Sauce:
Place the sauce ingredients (canola oil, soy sauce, honey, white vinegar, garlic powder, and ground ginger) into a blender.
Cover and process for about one minute until the sauce is well blended.
Bake the Meatballs:
Grease a 13x9 inch baking dish with 2 tablespoons of the prepared sauce.
Place the meatballs into the baking dish and pour the remaining sauce evenly over them.
Bake uncovered for about 20 minutes, or until the meatballs are no longer pink in the center.
Add Pineapple and Serve:
Allow the meatballs to cool slightly.
Place one pineapple chunk on top of each meatball and secure it with a toothpick.
For serving as an appetizer, use a chafing dish to keep the meatballs warm.
Notes / Tips / Wine Advice:
Pair with a crisp white wine like Riesling or Sauvignon Blanc, or serve with a light Asian beer.