2 pounds lean ground beef (1kg)
1 onion, finely chopped
1 cup breadcrumbs (45gm)
1/2 tsp salt
2 eggs, beaten
2" (5cm) chunk ginger root, chopped finely
1/4 cup milk (60ml)
4 tbsp cornstarch (60ml)
1 cup brown sugar (160gm)
2 pkg beef stock powder or equivalent
1/2 cup water (125ml) and syrup from pineapple to give 1½ cups (375ml) liquid
2/3 cup white vinegar (170ml)
2 tbsp soy sauce (30ml)
1 red pepper, chopped
14 oz can pineapple tidbits (400ml), reserve liquid
Thoroughly mix beef, onion, breadcrumbs, salt, eggs, ginger and milk in a glass bowl until combined.
Shape mixture by rounded tablespoons into balls and arrange in roasting tray on a rack.
Broil, or bake, turning to ensure even cooking throughout.
Prepare sauce by mixing cornstarch, sugar and stock powder together, adding water, syrup, vinegar and soy sauce. Mix until smooth.
Add red pepper and bring to a boil, stirring constantly until thickened.
Add sauce and pineapple chunks to meatballs in a casserole and reheat, or microwave, covered until ready to serve.