Teriyaki Meatballs

Sometimes my husband doesn't know what he likes.  Does anybody else experience this?  He think he doesn't like something, but then it turns out he does actually like it.  A lot.  When we were first married, he didn't think he liked flan or rice pudding, both things he is a huge fan of now.  The first time I made these teriyaki meatballs, he told me that he doesn't really like meatballs.  As if you can just not like meatballs as a general thing.  Often when I try a new recipe and he doesn't like it, I don't keep the recipe.  But sometimes I ignore him.  Sometimes I know better.  Sometimes I know it's a keeper.  And what do you know, the next time I made it, he loved it.  And he doesn't believe me when I remind him he said he didn't like it the first time.  Go figure.  How anybody could not like the savory richness of the meatballs juxtaposed with the sweet, tangy pineapple is beyond me.  But he wised up, so all is well with the world.

Teriyaki Meatballs

Number of Servings: 8
Time to Prepare: 35 minutes

• 1/2 cup soy sauce
• 1 3/4 cups water
• 1 tsp ground ginger
• 1/2 tsp garlic powder
• 1/2 cup brown sugar
• 2 Tbsp honey
• 1/2 cup cold water
• 3 Tbsp cornstarch
• 2 eggs
• 2/3 cup bread crumbs
• 1 tsp salt
• 1/4 tsp pepper
• 1 1/2 tsp Worcestershire sauce
• 1/4 tsp garlic powder
• 3 Tbsp milk
• 2 lbs ground beef
• 2 Tbsp canola oil 
• 1-2 (20 oz) cans pineapple chunks, drained

In a small mixing bowl, whisk together soy sauce, 1 3/4 cups water, ground ginger, 1/2 tsp garlic powder, brown sugar, and honey.  In a ramekin or liquid measuring cup, combine the 1/2 cup cold water and the cornstarch and stir to dissolve the cornstarch.  Set both mixtures aside.

In a medium mixing bowl, combine the eggs, bread crumbs, salt, pepper, Worcestershire, 1/4 tsp garlic powder, and milk.  Mix well.  Add ground beef and mix until thoroughly combined.  Form into 1 to 1 1/2 inch meatballs.

In a large skillet, heat oil over medium heat.  Add the meatballs and brown on all sides (they do not need to be cooked through yet).  Pour the soy sauce mixture over the meatballs and gently turn them to coat in the sauce.  Heat the sauce until simmering and carefully stir in the cornstarch mixture (give it a quick little whisk first because some of the cornstarch will probably have settled).  Continue to simmer over medium heat for about 10-15 minutes, stirring occasionally, until the meatballs reach an internal temperature of 160 degrees.  During the last few minutes of cooking, stir in the drained pineapple chunks.  (Start with one can and add more per your preference.)  Serve over rice.

Source: adapted from Mel's Kitchen Cafe