1. 1. Preheat Oven & Prepare Baking Sheet:

      • • Preheat your oven to 400°F (200°C).
      • • Line a large, rimmed baking sheet with parchment paper or aluminum foil (lightly greased if using foil) for easy cleanup. A wire rack placed on the baking sheet can also help the meatballs cook more evenly and allow fat to drip away.

1. 1. Combine Meatball Ingredients:

      • • In a large mixing bowl, combine the ground meat, breadcrumbs, beaten egg, milk or water, finely grated/minced onion, garlic powder, 1 tablespoon soy sauce, salt, black pepper, and optional ground ginger.
      • • Using your hands, gently mix the ingredients until just combined. Be careful not to overmix, as this can result in tough meatballs.

1. 1. Form the Meatballs:

      • • Roll the meat mixture into meatballs, about 1 to 1.5 inches in diameter. A small cookie scoop can help ensure uniform size. You should get approximately 30-40 meatballs, depending on size.
      • • Arrange the meatballs in a single layer on the prepared baking sheet, ensuring they are not touching.

1. 1. Bake the Meatballs:

      • • Bake in the preheated oven for 15-20 minutes, or until they are nicely browned and cooked through. The internal temperature should reach 160-165°F (71-74°C).
      • • Once cooked, remove the meatballs from the oven. If a lot of fat has rendered, you can carefully drain it from the pan or blot the meatballs with paper towels.

Part 2: Making the Sweet and Sour Sauce

1. 1. Prepare Sauce Base:

      • • While the meatballs are baking, or just after, prepare the sauce. In a medium saucepan or a large skillet, combine the 1 cup of pineapple juice, packed brown sugar, rice vinegar (or apple cider vinegar), ketchup, and 3 tablespoons of soy sauce.
      • • Whisk together until the sugar is mostly dissolved.

1. 1. Add Aromatics and Vegetables (Optional):

      • • If using, add the chopped bell peppers, chopped onion, minced garlic, and grated ginger to the saucepan with the sauce mixture.
      • • Bring the sauce to a simmer over medium heat, stirring occasionally. Cook for 5-7 minutes, or until the vegetables begin to soften slightly.

1. 1. Thicken the Sauce:

      • • In a small bowl, whisk together the 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth, creating a slurry.
      • • Pour the cornstarch slurry into the simmering sauce, whisking constantly.
      • • Continue to cook and stir for 1-2 minutes, or until the sauce thickens to a glossy, syrupy consistency. It should coat the back of a spoon.
      • • If using, stir in the drained pineapple chunks or tidbits and red pepper flakes (if desired) during the last minute of cooking.

Part 3: Combining Meatballs and Sauce

1. 1. Coat the Meatballs:

      • • Gently add the baked meatballs to the saucepan with the thickened sweet and sour sauce.
      • • Stir carefully to coat all the meatballs thoroughly with the sauce. Simmer for another 2-3 minutes to allow the meatballs to absorb some of the sauce and heat through completely.
      • • Alternatively, if you made a very large batch of meatballs, you can pour the sauce over the meatballs in a large bowl and toss to coat, or transfer both to a slow cooker on the “warm” or “low” setting to keep them hot for serving (see tips).

1. 1. Serve:

      • • Serve the Baked Sweet and Sour Meatballs hot.
      • • Garnish with toasted sesame seeds and/or sliced green onions, if desired.