Teriyaki Meatballs

• 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 lean ground beef
• 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

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 400u0b0 for 20 minutes or until meat is no longer pink. Place one pineapple chunk on each meatball; secure with a toothpick.

pineapple, onion, sweet yellow pepper, sweet red pepper, bread crumbs, ground ginger, salt, ground beef, vegetable oil, soy sauce, honey, vinegar, garlic, ground ginger

Taken from www.tasteofhome.com/recipes/teriyaki-meatballs/ (may not work)