Serves 6
Back to Holiday Menu
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

SAUCE:
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

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