Hawaiian Meatballs

Recipe View 5 mins Make the Meatballs (5 minutes): In a large bowl, gently combine ground beef, ground ginger, garlic powder, and ground black pepper until just mixed. Overmixing can result in tough meatballs. Shape the mixture into approximately 1 1/2-inch balls.

Recipe View 10 mins Sauté the Meatballs (10 minutes): Heat a large skillet over medium-high heat. Carefully place the meatballs in the hot skillet, ensuring not to overcrowd the pan. Brown the meatballs on all sides, turning occasionally, until nicely seared.

Recipe View 3 mins Prepare the Sauce (3 minutes): While the meatballs are cooking, pour the reserved pineapple juice into a liquid measuring cup. Add enough water to the pineapple juice to reach a total of 1 cup of liquid. In a small bowl, whisk together brown sugar and cornstarch until no lumps remain.

Recipe View 5 mins Create the Base (5 minutes): Transfer the browned meatballs to a clean plate, being careful to leave the flavorful pan drippings in the skillet. Pour the pineapple juice mixture and the brown sugar-cornstarch mixture into the skillet with the warm drippings. Stir in the white vinegar and soy sauce. Bring the sauce to a boil, stirring constantly, until it thickens to your liking.

Recipe View 10 mins Simmer and Finish (10 minutes): Return the meatballs to the skillet and gently coat them in the luscious sauce. Add the pineapple chunks and chopped green bell pepper. Reduce the heat to low and simmer until the meatballs are cooked through and the green bell pepper is tender-crisp. Internal temperature should reach 160 degrees F (71 degrees C). Serve hot over rice or noodles.