Hawaiian-style meatballs in a sweet, somewhat tangy sauce. Mix together ground beef, ginger, garlic powder, and pepper until well combined. Form into 1 1/2-inch meatballs. Saute meatballs in a large frying pan over medium-high heat until browned, about 10 minutes. Remove meatballs to a plate, reserving the pan drippings.
Mix brown sugar and cornstarch in a small bowl. Add 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.
Heat the sauce in the pan, scraping up the brown bits for a full flavored sauce. For a fresher tasting sauce, warm on the stove or in the microwave and pour over the meatballs. Garnish with parsley and serve or top with mozzarella cheese and place under the broiler to melt. Pre-heat oven to 400 degrees F and position rack to the middle.
We will use pineapple chunks for the Hawaiian Meatballs. I use canned pineapple chunks, however, you could use fresh if you prefer. I don’t recommend using crushed pineapple because it has a higher liquid content if not drained well and can lead to the sauce being runny.