Ingredients:

  • 1 lb lean ground beef or ground pork (80/20 blend)
  • 0.5 cup Panko breadcrumbs
  • 1 large egg, beaten
  • 2 cloves garlic, finely minced
  • 1 tsp fresh ginger, grated
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp neutral oil
  • 20 oz pineapple chunks in juice (juice reserved)
  • 0.5 cup rice vinegar
  • 0.5 cup light brown sugar, packed
  • 0.25 cup ketchup
  • 1 tbsp low sodium soy sauce
  • 1 tbsp cornstarch
  • 1 green bell pepper, cut into 1-inch squares
  • 1 red bell pepper, cut into 1-inch squares

Instructions:

  1. In a large bowl, mix 1 lb beef/pork, 0.5 cup Panko, 1 egg, garlic, ginger, salt, and pepper. Note: Mixing by hand ensures you don't overwork the meat, which can lead to a tough texture.
  2. Scoop about 1 tablespoon of mixture and roll into 1 inch balls. Note: Keeping them uniform in size ensures they all finish cooking at the exact same time.
  3. In a separate bowl, combine 1 cup of reserved pineapple juice, 0.5 cup rice vinegar, 0.5 cup brown sugar, 0.25 cup ketchup, 1 tbsp soy sauce, and 1 tbsp cornstarch.
  4. Heat 1 tbsp oil in a large skillet over medium high heat until it shimmers.
  5. Add meatballs to the pan and cook for 8-10 minutes until deep brown and crisp on all sides. Note: Do not crowd the pan; work in two batches if necessary to keep the heat high.
  6. Transfer the meatballs to a plate. Note: They don't need to be 100% cooked through yet; they will finish in the sauce.
  7. Add the green and red bell pepper squares to the same pan. Cook for 3-4 minutes until edges are charred but centers are still crisp.
  8. Pour the whisked sauce mixture into the pan with the peppers. Stir constantly for 2-3 minutes until the liquid turns translucent and thickens.
  9. Return the meatballs and the 20 oz pineapple chunks to the skillet.
  10. Toss everything together and simmer for another 2-3 minutes until the sauce is velvety and meatballs are cooked through.