Serve over a bed of basmati rice, short grain rice or orzo pasta.
Combine ground beef, panko crumbs, onion, egg, milk, ginger, and salt in a large bowl. Shape mixture by rounded tablespoonfuls into meatballs.
Mix cornstarch, brown sugar, reserved pineapple juice, vinegar, and soy sauce in a small bowl until smooth.
Heat olive oil in a large skillet over medium heat. Place meatballs in skillet and cook until evenly browned and meat is no longer pink. Drain excess fat.
Pour sauce mixture into the skillet with meatballs and cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the bell pepper and pineapple chunks. Heat through and serve.
By Deeli from Richland, WA
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