Ingredients:

  • 1 lb ground beef (80/20 mix)
  • 0.5 lb ground pork
  • 0.5 cup panko breadcrumbs
  • 1 large egg, beaten
  • 1 tsp garlic powder
  • 0.5 tsp ground ginger
  • 3 tbsp soy sauce, divided
  • 0.75 cup pineapple juice
  • 0.5 cup rice vinegar
  • 0.5 cup light brown sugar, packed
  • 0.33 cup ketchup
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 cup pineapple chunks
  • 1 red bell pepper, cut into 1-inch squares
  • 1 green bell pepper, cut into 1-inch squares
  • 1 small white onion, petal-cut
  • 2 tbsp neutral oil

Instructions:

  1. In a large mixing bowl, combine the ground beef, ground pork, panko breadcrumbs, beaten egg, garlic powder, ground ginger, and 1 tablespoon of soy sauce. Mix until just combined and form into 1.5-inch balls.
  2. In a separate medium bowl, whisk together the pineapple juice, rice vinegar, light brown sugar, ketchup, and the remaining 2 tablespoons of soy sauce to create the glaze base.
  3. Heat 2 tablespoons of neutral oil in a large non-stick skillet or wok over medium-high heat. Add the meatballs in a single layer and sear until a mahogany crust forms on all sides (about 6 minutes). Remove meatballs from the pan and set aside.
  4. In the same skillet, add the bell peppers, white onion, and pineapple chunks. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
  5. Pour the prepared sauce mixture into the skillet with the vegetables. Bring to a gentle simmer.
  6. Mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Gradually whisk the slurry into the simmering sauce until it becomes thick and glossy.
  7. Return the seared meatballs to the pan. Toss gently to ensure every meatball is coated in the emulsion. Serve immediately.