Ingredients:

  • lb Ground Pork (or mix of Pork/Beef)
  • /3 cup Panko Breadcrumbs
  • Tbsp Milk (Whole or 2%)
  • Large Egg (lightly beaten)
  • tsp Fresh Ginger (finely grated)
  • cloves Garlic (minced)
  • Tbsp Low Sodium Soy Sauce
  • tsp Sesame Oil
  • /2 tsp Black Pepper
  • Vegetable Oil (as needed for searing)
  • /2 cup Brown Sugar (packed)
  • /3 cup White Vinegar (Distilled)
  • /4 cup Ketchup
  • /4 cup Pineapple Juice (Canned)
  • Tbsp Soy Sauce
  • Tbsp Cornstarch (Cornflour)
  • /4 cup Water (for slurry)
  • tsp Fresh Ginger (finely minced, for sauce)
  • medium Red Bell Pepper (cut into 1-inch chunks)
  • /2 medium Yellow Onion (cut into 1-inch chunks)
  • cup Pineapple Chunks (drained)

Instructions:

  1. Activate Binder: In a small bowl, combine the Panko breadcrumbs and milk. Let stand for 5 minutes until softened.
  2. Combine Meat Mix: In a large bowl, gently combine the soaked breadcrumbs, ground meat, egg, grated ginger, minced garlic, 1 Tbsp soy sauce, sesame oil, and pepper. Mix just until combined; do not overwork the mixture.
  3. Form Balls: Roll the mixture gently into uniform balls, roughly 1.5 inches in diameter. Place on a plate.
  4. Sear: Heat vegetable oil in a large skillet over medium-high heat. Sear the meatballs in batches until nicely browned on all sides and cooked through (internal temp 165°F/74°C). Remove and set aside, draining excess fat from the pan, leaving about 1 teaspoon behind.
  5. Sauté Aromatics: In the same skillet over medium heat, sauté the fresh minced ginger, onion, and bell pepper chunks for 3-4 minutes until they start to soften slightly.
  6. Whisk Sauce Base: In a separate bowl, whisk together the brown sugar, vinegar, ketchup, pineapple juice, and 1 Tbsp soy sauce until the sugar dissolves. Pour this mixture into the skillet. Bring to a gentle simmer.
  7. Prepare Slurry: In a very small bowl, whisk the cornstarch with the 1/4 cup of cold water until completely smooth (this is your slurry).
  8. Thicken: Slowly whisk the slurry into the simmering sauce. Continue to cook, stirring constantly, until the sauce thickens beautifully and becomes glossy (about 1-2 minutes).
  9. Combine: Gently fold in the drained pineapple chunks. Return the seared meatballs to the skillet. Toss gently to coat everything evenly in the glaze.
  10. Serve: Cook for 2 minutes to ensure the meatballs are reheated and thoroughly glazed. Serve immediately, preferably over steamed rice.