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Heat oven to 400°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.
Step 2
In large bowl, mix all meatball ingredients. Shape mixture by 2 tablespoonfuls into balls. Place on cookie sheet.
Step 3
Bake 20 to 25 minutes or until golden brown on outside and no longer pink in center.
Step 4
Meanwhile, in large saucepan, stir together broth, brown sugar, vinegar, soy sauce, 1 teaspoon gingerroot and 1 garlic clove. Heat to boiling; reduce heat to low. In small bowl, mix cornstarch and water until smooth. Add cornstarch mixture to simmering sauce; stir well.
Step 5
In large skillet, heat oil over medium heat. Cook bell peppers in oil 3 to 5 minutes, stirring occasionally, until crisp-tender. Reduce heat to low. Add pineapple; cook 3 to 4 minutes longer or until pineapple is starting to cook around the edges.
Step 6
Add bell pepper, pineapple and meatballs to sauce in saucepan. Simmer 15 to 20 minutes until meatballs are coated with sauce and mixture is thoroughly heated.
Step 7
Serve meatballs, sauce and vegetables over cooked rice, or serve with toothpicks.
Recipe Tips
This recipe serves 4 to 6 for a main dish, but more if serving as an appetizer.
Meatballs and sauce can be heated in a slow cooker on Low heat setting about 1 hour. For a party, it’s handy to keep the meatballs warm in the slow cooker.
Ground turkey may be substituted for the ground pork.
