1 cup white rice, cooked
1. In a large bowl, combine the beef, bread crumbs, onion, egg, salt, ginger and milk
2. Using a tablespoon scoop, create meat mounds and place on parchment or wax paper
3. Continue until all the meat mixture is used
4. Lightly form each mound into a meatball
5. Heat the oil in a large skillet and heat oven to 325 degrees
6. Brown the meatballs on all sides
7. Place the meatballs on a baking sheet. Once browned, place in the oven to finish cooking, about 15 minutes
8. Set this pan aside, without emptying it yet
9. Take the skilled in which you cooked the meatballs and spoon out most of the grease
10. Mix the cornstarch and brown sugar in a small bowl
11. Stir in the reserved pineapple juice plus enough water to equal 1 cup of liquid, rice vinegar and soy sauce
12. Mix until smooth
13. Pour this mixture into the skillet that is set aside
14. Bring to a boil and stir until thickened and glossy--if the sauce seems too thick or there isn't enough for your liking, you can add another cup of water and simmer until thick again
15. Remove from the heat
16. Remove the meatballs from the oven, and pour the sauce over the meatballs
17. Gently stir the sauce and meatballs and serve in a large bowl
18. Serve with rice and chilled pineapple
Serves 6-8. Each meatball is 100 calories
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last updated november 15, 2021