Teriyaki Meatball Stir Fry

When you are in the supermarket or specialty store, do you ever try the free samples that are sometimes given out? I will admit I get kind of weird about them myself although I know others live for them! Rarely do I try them. But that odd time I do, I seem to really love what I try. This time, this chef-like guy was offering up different chicken sausages & meatballs from the company Aidell's. Since, to me, store bought chicken sausage is a gamble, I decided it would be a win-win to try a sample. They were really good! AND my hubby tried & liked them too!!! This is the inspiration I took away from the sampling...
<3 Lishie

Teriyaki Meatball Stir Fry

adapted from Aidell's

• 1/4 c soy sauce
• 1/4 c rice wine vinegar
• 3 TBSp sugar
• 1/2 tsp ground ginger
• 1 TBSp canola oil
• 1 recipe (below) Teriyaki Meatballs
• 1 onion, diced
• 2 cloves garlic, minced
• 1 lb. Red peppers, diced
• 1 tsp cornstarch mixed w/ 2 tsp water

In a small bowl, whisk together soy sauce, vinegar, sugar & ginger set aside.

Place the oil in a wok or large skillet over high heat & add meatballs. Sauté for 3 minutes. Stir in the onion and garlic & sauté 2 minutes. Add the vegetables, pour in the soy sauce mixture & bring to a boil. Reduce the heat, cover & simmer 3-5 minutes until vegetables are tender. Stir in the cornstarch mixture & bring the sauce back to a boil for 1-2 minutes to thicken the sauce. Serve over rice or noodles (or pasta like shells! ;) ).

Teriyaki Meatballs

adapted from Taste of Home

1 can (8 oz) pineapple chunks

1 medium onion, finely chopped

1/4 c finely chopped sweet yellow pepper

1/4 c finely chopped sweet red pepper

1/2 c dry bread crumbs

1/2 tsp ground ginger

1/4 tsp salt

1 lb ground chicken

1/4 c vegetable oil

1/4 c soy sauce

3 TBSp honey

2 TBSp vinegar

3/4 tsp garlic powder

1/2 tsp ground ginger

Drain pineapple, reserving 1/4 c juice; set pineapple aside. In a bowl, combine the onion, peppers, bread crumbs, ginger, salt & reserved pineapple juice. Crumble beef over mixture and mix well. Shape into 1". 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.