1 1/2 lbs. ground beef
2/3 c. bread crumbs
1/2 c. onion, finely chopped
1 egg
1 1/2 tsp. kosher salt
1/2 tsp powdered ginger
1/4 c. milk
1 tbsp. canola oil
2 tbsp. corn starch
1/2 c. brown sugar
1 (16 oz.) container chilled fresh pineapple, plus juice from the container (1/4-1/2 c.)
1/2-3/4 c. water (enough to make 1 c. with the pineapple juice)
1/3 c. rice vinegar
1 tbsp. soy sauce
1. In large bowl, combine ground beef, bread crumbs, onion, egg, salt and ginger. Using a tablespoon, scoop meat mixture and roll into balls placing on a tray or parchment paper.
2. Preheat oven to 325 F. Heat canola oil in skillet. Brown meatballs in batches in skillet without crowding until brown on all sides, then place in baking pan. Save bits and oil in bottom of skillet.
3. Once all meatballs are browned, place in oven to finish cooking for about 15 min.
4. Prepare rice while meatballs are in the oven (2 c. water + 1 c. white rice + 1/2 tsp. salt). Bring to boil, reduce heat, cover, and simmer for 20 min.
5. If there is more than 1 tbsp. of grease in the skillet, remove the excess. For sauce, mix cornstarch and brown sugar in a small bowl. Add the pineapple juice/water, rice vinegar and soy sauce. Mix until smooth. Add to frying pan and bring to boil stirring until thickened and glossy. Reduce heat and add meatballs to sauce and gently stir to coat. This can simmer for a few minutes. (The sauce can be doubled if you like more sauce for the rice.)
6. Serve meatballs with rice and chilled pineapple chunks.
