Hawaiian-style meatballs with pineapple chunks and green bell pepper in a sweet, somewhat tangy sauce.
Ingredients
- ground beef: 1 pound
- ground ginger: 0.5 tsp
- garlic powder: 0.25 tsp
- ground black pepper: 0.25 tsp
- pineapple chunks, juice reserved: 1 can (8 ounce can)
- water: 0.33333 cup (or as needed)
- brown sugar: 0.25 cup
- cornstarch: 2 Tbsp
- white vinegar: 0.25 cup
- soy sauce: 1 Tbsp
- green bell pepper: 1 piece (chopped)
Metric Conversion
Stages of cooking
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Make the meatballs: Mix ground beef, ginger, garlic powder, and black pepper together in a large bowl until well combined. Shape into 1 1/2-inch balls.
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Sauté meatballs in a large skillet over medium-high heat until browned, about 10 minutes.
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While the meatballs are cooking, prepare the sauce: Pour pineapple juice into a liquid measuring cup, and reserve pineapple chunks; add enough water to pineapple juice to make 1 cup. Mix brown sugar and cornstarch in a small bowl.
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Transfer meatballs to a plate, reserving the pan drippings. Add pineapple juice and brown sugar mixtures to the warm pan drippings. Stir in vinegar and soy sauce and bring to a boil. Cook until sauce thickens, 2 to 3 minutes.
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Return meatballs to the skillet; add pineapple chunks, and green pepper. Simmer until meatballs are no longer pink inside, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
