Step 1: Prepare the Meatball Mixture

1. Soak Breadcrumbs: In a large mixing bowl, combine the Panko breadcrumbs and milk. Let it sit for 5-10 minutes to allow the breadcrumbs to absorb the milk. This helps create tenderer meatballs.
2. Add Remaining Meatball Ingredients: To the soaked breadcrumbs, add the ground beef, ground pork, beaten egg, finely chopped onion, minced garlic, grated ginger, 1 tablespoon soy sauce, salt, and black pepper.
3. Mix Gently: Using your hands or a sturdy spoon, gently mix all the ingredients until just combined. Overmixing can lead to tough meatballs, so be careful not to work the mixture too much. The goal is to have everything evenly distributed.

Step 2: Form and Cook the Meatballs

You have two primary options for cooking the meatballs: baking (for convenience and less fat) or pan-frying (for a crispier exterior).

• Option A: Baking the Meatballs (Recommended for Ease)

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
  2. Form Meatballs: Scoop the meat mixture using a tablespoon or a small cookie scoop (for uniform size, about 1 to 1.5 inches in diameter). Roll gently between your palms to form smooth balls. You should get approximately 24-30 meatballs.
  3. Arrange and Bake: Place the meatballs in a single layer on the prepared baking sheet, ensuring they don’t touch.
  4. Bake: Bake for 15-20 minutes, or until they are nicely browned and cooked through. The internal temperature should reach 165°F (74°C). You can flip them halfway through for more even browning if desired.

• Option B: Pan-Frying the Meatballs

  1. Heat Oil: Heat 2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium-high heat.
  2. Form Meatballs: While the oil is heating, form the meatballs as described above.
  3. Sear Meatballs: Carefully place the meatballs in the hot skillet, ensuring not to overcrowd the pan (work in batches if necessary). Sear them on all sides until golden brown, about 5-7 minutes per batch. They don’t need to be fully cooked through at this stage, as they will finish cooking in the sauce.
  4. Remove and Set Aside: Once browned, remove the meatballs from the skillet and set them aside on a plate. Drain any excess fat from the skillet if there’s more than a tablespoon remaining.

Step 3: Prepare the Sweet-and-Sour Sauce

1. Drain Pineapple (Reserve Juice!): Open the can of pineapple chunks and drain the juice into a measuring cup. You should have about 3/4 to 1 cup of pineapple juice. Set the pineapple chunks aside.
2. Sauté Vegetables (If Using Skillet Method): If you pan-fried the meatballs, use the same skillet (add 1 tablespoon of oil if needed). If you baked the meatballs, heat 1 tablespoon of oil in a separate large skillet or wok over medium heat.
3. Cook Aromatics & Vegetables: Add the chunked onion and bell peppers (green and red) to the hot skillet. Sauté for 5-7 minutes, stirring occasionally, until they are crisp-tender. If using the optional extra minced garlic for the sauce, add it during the last minute of sautéing the vegetables to prevent burning.
4. Combine Sauce Ingredients: In a medium bowl, whisk together the reserved pineapple juice, brown sugar, ketchup, rice vinegar, 1/4 cup soy sauce, and Worcestershire sauce (if using).
5. Add Sauce to Skillet: Pour the sauce mixture over the vegetables in the skillet. Bring the sauce to a gentle simmer, stirring to dissolve the sugar.

Step 4: Thicken the Sauce and Combine

1. Prepare Cornstarch Slurry: In a small bowl, whisk together the 2 tablespoons of cornstarch and 3 tablespoons of cold water until smooth. This is your slurry.
2. Thicken Sauce: While the sauce is simmering, gradually pour the cornstarch slurry into the skillet, whisking constantly. Continue to cook and stir for 1-2 minutes, until the sauce thickens to a glossy consistency that coats the back of a spoon.
3. Add Pineapple & Meatballs: Gently stir in the reserved pineapple chunks and the cooked meatballs (whether baked or pan-fried).
4. Simmer: Reduce the heat to low, cover the skillet, and let the meatballs simmer in the sauce for at least 10-15 minutes. This allows the meatballs to absorb the flavors of the sauce and, if pan-fried, to finish cooking through. Stir occasionally to prevent sticking and ensure the meatballs are well-coated.

Step 5: Serve

1. Taste and Adjust: Taste the sauce. If it’s too tart, you can add a little more brown sugar. If too sweet, a splash more vinegar or soy sauce can balance it.
2. Garnish (Optional): Sprinkle with toasted sesame seeds and sliced green onions just before serving for added flavor and visual appeal.
3. Serve Hot: Serve the sweet-and-sour meatballs immediately over fluffy white rice, brown rice, quinoa, or noodles.