Hawaiian-style meatballs in a sweet, somewhat tangy sauce.
- Serves: 4 persons
- 1pound ground beef
- ½teaspoon ground ginger
- ¼teaspoon garlic powder
- ¼teaspoon ground black pepper
- 1(8 ounce) can pineapple chunks, juice reserved
- ⅓cup water, or as needed
- ¼cup brown sugar
- 2tablespoons cornstarch
- ¼cup white vinegar
- 1tablespoon soy sauce
- 1green bell pepper, chopped
Step 1Mix together ground beef, ginger, garlic powder, and pepper until well combined. Form into 1 1/2-inch meatballs.
Step 2Saute meatballs in a large frying pan over medium-high heat until browned, about 10 minutes. Remove meatballs to a plate, reserving the pan drippings.
Step 3While the meatballs are cooking, pour juice from the canned pineapple into a liquid measuring cup and add enough water to make 1 cup. Mix brown sugar and cornstarch in a small bowl.
Step 4Add pineapple juice and brown sugar mixtures to the warm pan drippings. Add vinegar and soy sauce and bring to a boil. Cook until sauce thickens, 2 to 3 minutes. Add meatballs, pineapple chunks, and green pepper. Simmer until meatballs are no longer pink inside, about 10 minutes.