Instructions

• In a large bowl, combine 1 1/2 pounds lean ground beef, 1/2 cup finely diced onion, 3/4 cup Panko crumbs, 1/3 cup milk, 1 large egg (lightly beaten), 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon ground ginger. Mix gently with your hands or a spoon until just evenly combined; do not overmix. Shape the mixture into meatballs about 1 to 1 1/4 inches across and set them aside.
• Heat a large nonstick skillet over medium heat. Add 1 tablespoon vegetable oil and tilt the pan to coat the bottom.
• Add the meatballs in a single layer without crowding (work in batches if necessary). Cook, turning occasionally, until browned on all sides, about 6–8 minutes. Transfer browned meatballs to a plate and set aside.
• In a medium bowl, stir together 2 tablespoons cornstarch and 1/2 cup packed brown sugar. Gradually whisk in the reserved pineapple juice from the 1 (8-ounce) can pineapple tidbits, then add 1/3 cup water, 1/3 cup vinegar, and 1 tablespoon soy sauce. Whisk until the cornstarch and sugar are fully dissolved and the mixture is smooth.
• Pour the sauce mixture into the same skillet. Add the pineapple tidbits and 1/3 cup finely diced green bell pepper. Place the skillet over medium heat and bring the sauce to a gentle simmer, scraping up any browned bits from the pan.
• Return the browned meatballs to the skillet and turn them to coat in the sauce. Reduce heat to medium-low and simmer, stirring occasionally and spooning sauce over the meatballs, until the glaze thickens and the meatballs are cooked through (no pink inside), about 8–10 minutes. If the glaze becomes too thick, add a little water, a tablespoon at a time, to reach the desired consistency.
• Sprinkle with sliced green onions and serve over rice, if desired.