Teriyaki Sauce and Meatballs

                                                                 Teriyaki Sauce

Ingredients

        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

       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

**I used green onions instead of normal onions but you can use whatever you have.

**I used a little of the pineapple juice in the bottom of the pan when I cooked it to keep them moist

Directions

• 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. Yield: 42 meatballs.
  
  Save the juice from canned pineapple by pouring into ice cube trays and freezing. When solid, transfer the cubes to a freezer bag. When a recipe calls for 1 to 2 tablespoons of pineapple juice, thaw 1-2 cubes and use as directed.