Ingredients:

  • 1 lb ground beef (80/20 blend)
  • 0.5 cup Panko breadcrumbs
  • 1 large egg, beaten
  • 2 tbsp soy sauce, divided
  • 1 tsp freshly grated ginger
  • 0.5 tsp black pepper
  • 0.5 cup unsweetened pineapple juice
  • 0.25 cup rice vinegar
  • 0.25 cup ketchup
  • 3 tbsp brown sugar, packed
  • 1 tbsp cornstarch
  • 1 cup pineapple chunks, drained
  • 1 bell pepper, cut into 1-inch squares
  • 0.5 white onion, cut into petals
  • 2 cloves garlic, minced
  • 1 tbsp vegetable oil

Instructions:

  1. In a medium mixing bowl, combine the ground beef, panko, beaten egg, 1 tablespoon of soy sauce, grated ginger, and black pepper. Mix gently until just combined; do not overwork the meat.
  2. Roll the mixture into approximately 16-20 uniform 1-inch meatballs.
  3. Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat. Add meatballs and sear until a mahogany-colored crust forms on all sides, about 6-8 minutes. Remove meatballs from the pan and set aside.
  4. In a small bowl, whisk together the pineapple juice, rice vinegar, ketchup, brown sugar, the remaining 1 tablespoon of soy sauce, and cornstarch to create the glaze.
  5. In the same skillet with the rendered fat, add the onion petals and bell peppers. Flash-fry for about 3 minutes until slightly softened but still crisp. Add the minced garlic and pineapple chunks, sautéing until the garlic is fragrant and the pineapple begins to caramelize.
  6. Pour the glaze mixture into the skillet. Bring to a simmer, stirring constantly until the sauce thickens and becomes translucent.
  7. Return the meatballs to the skillet. Toss to coat thoroughly in the glaze and cook until the meatballs are cooked through and the sauce is glossy and the meat hits 165°F (74°C).