Best Sweet & Sour Meatballs

Step 1 -In a large bowl, add the ground beef, the ginger, the garlic powder, and the black pepper, and mix together gently but thoroughly until well-combined.

Step 2 -Shape the beef mixture into 1 1/2-inch balls.

Step 3 -In a large skillet over medium-high heat, add the meatballs in batches and cook, while turning the meatballs, until they are evenly browned but not cooked through, about 10 minutes.

Step 4 -Strain the pineapples and reserve the juice in a 1-cup glass measuring cup.

Step 5 -Add the water to the measuring cup with the pineapple juice until the liquid reaches the top.

Step 6 - In a small bowl, add the brown sugar and the cornstarch and whisk to combine.

Step 7 -Transfer the cooked meatballs to a clean plate, reserving the pan drippings.

Step 8 -Add the pineapple juice mixture and the brown sugar mixture to the warm pan drippings and stir to combine.

Step 9 -Add the vinegar and the soy sauce to the pineapple juice mixture and stir to combine.

Step 10 -Bring the pineapple juice mixture to a boil and cook until thickened, about 2-3 minutes.

Step 11 -Add the cooked meatballs, the pineapple chunks, and the green peppers to the sauce and simmer until the meatballs are no longer pink inside and reach an internal temperature of 160 degrees F, about 10 minutes.

Step 12 -Serve garnished with the green onions.