A delightful twist on classic meatballs, featuring a tangy pineapple glaze that's perfect for any occasion.
Combine all the meatball ingredients in a mixing bowl until well mixed.
Ensure the mixture is evenly combined for consistent meatball texture.
Shape the mixture into meatballs of your preferred size.
Use a small ice cream scoop for uniform meatballs.
Place the meatballs on a baking sheet and bake at 350°F (175°C) until browned, about 15-20 minutes.
Line the baking sheet with parchment paper for easy cleanup.
In a skillet, mix the brown sugar and cornstarch.
Whisk the mixture to avoid lumps.
Add the pineapple, vinegar, and soy sauce to the skillet and bring to a boil, stirring constantly.
Stir continuously to prevent the sauce from sticking.
Reduce the heat and add the baked meatballs to the sauce. Cover and simmer for 10 minutes.
Ensure the meatballs are fully coated with the sauce.
Add the green pepper to the skillet and simmer for an additional 5 minutes.
Cook until the peppers are tender but still crisp.
Serve the meatballs with the sauce over rice or noodles, and enjoy!
Garnish with chopped parsley or sesame seeds for added flavor.
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