Ingredients:

  • 1 lb lean ground beef (90/10)
  • 0.5 cup panko breadcrumbs
  • 0.25 cup whole milk
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper
  • 2 green onions, finely sliced
  • 1 cup unsweetened pineapple juice
  • 0.33 cup rice vinegar
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp tomato paste
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • 1 cup fresh pineapple chunks
  • 1 red bell pepper, cut into 1-inch squares
  • 1 green bell pepper, cut into 1-inch squares
  • 0.5 red onion, cut into wedges

Instructions:

  1. Combine the 0.5 cup panko and 0.25 cup whole milk in a large bowl. Let it sit for 5 minutes until it forms a thick paste.
  2. Add the 1 lb beef, egg, minced garlic, ginger, salt, pepper, and green onions. Mix with your hands just until combined. Note: Over mixing will make the meatballs tough like hockey pucks.
  3. Roll the mixture into 1.5 inch balls. You should get about 18-20 meatballs. Place them on a plate and chill in the fridge for 10 minutes. Note: Chilling firms up the fat, keeping them round during searing.
  4. Heat a tablespoon of oil in your skillet over medium high heat. Add the meatballs in batches. Cook for 5-6 minutes until a deep brown crust forms on all sides. Remove them from the pan and set aside; they don't need to be fully cooked through yet.
  5. In the same pan, add the red pepper, green pepper, and red onion. Sauté for 3-4 minutes until edges are slightly charred but vegetables are still crisp. Remove and set aside with the meatballs.
  6. In a bowl, whisk together the 1 cup pineapple juice, rice vinegar, soy sauce, honey, and tomato paste. Pour this into the skillet, scraping up any browned bits from the bottom.
  7. Bring the sauce to a gentle simmer. In a small cup, mix the 1 tbsp cornstarch and 1 tbsp cold water to make a slurry. Stir this into the simmering sauce until it thickens and looks glossy.
  8. Add the meatballs, sautéed vegetables, and fresh pineapple chunks back into the pan. Toss gently to coat everything in the glaze.
  9. Cover and simmer for 5 minutes until the internal temperature of the meatballs hits 160°F (71°C). Serve immediately while the sauce is at its most velvety.