Teriyaki Meatballs With Red Bell Peppers And Pineapple Recipes

Steps:

• (Start cooking rice before you begin chopping your veggies. That way everything will be ready together.).
• Use a large, wide skillet with higher sides, that makes it easier to stir. Heat olive oil and saute onions and bell peppers on medium or medium-high heat, stirring occasionally, about 10 minutes, or until they are a little soft, but still have a little crunch to them.
• Add package of Aidells Chicken Teriyaki Meatballs (they are fully cooked, so they just need to heat) and 1/4 cup of teriyaki sauce.
• Depending on the teriyaki sauce you use, this dish can be way too salty. At this point you can incorporate enough hot water into the sauce to get the flavor to your exact preference, not too salty but still enough teriyaki taste. I usually add 1/8 cup water for 1/4 cup teriyaki sauce for a 2:1 ratio of sauce to water.
• Add the fresh pineapple chunks and turn the stove off. The pineapple should be warm but not cooked. You don't want to use canned pineapple here. It will definitely take away from that zippy sweet and sour flavor that you want.
• Serve over hot rice.

Steps:

• Mix the beef, breadcrumbs, milk, eggs and salt together.
• Shape into 1 inch meatballs and place on rimmed cookie sheet.
• bake at 500 degrees 5-6 minutes until brown.
• mix together the corn starch, soy sauce, sugar, garlic and ginger.
• Add white wine and beef broth.
• pour over the baked meatballs.

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients in a bowl- making sure teriyaki sauce spreads evenly.
• Form balls & place in baking dish.
• Bake for approximately 20-30 minutes.