Pineapple Appetizer Meatballs

1. Mix grated ginger into ground beef and form into meatballs.

2. Cook in a large skillet over medium-high heat until browned on all sides, about 5 minutes. Add pineapple chunks, onion, and bell pepper. Continue to cook until meatballs are no longer pink in the centers and vegetables are hot but not soft, 4 to 6 minutes more.

3. Pour reserved pineapple juice into a large measuring cup. Add enough canned pineapple juice to measure 1 1/2 cups. Bring to a simmer in a small saucepan. Add cornstarch, 1 teaspoon at a time, to ensure it doesn't thicken too much. Cook until thickened, about 10 minutes. Remove from heat.

4. Pour pineapple sauce over the meatballs.

Cook's Notes:

You can use any protein of your choice.

You can use a fresh pineapple cut into bite-sized pieces, instead of canned. Save the juice; add enough canned pineapple juice to total 1 1/2 cups. If you need to add a little broth to reach 1 1/2 cups, choose either vegetable or beef broth.

If you are serving the next day, it is best to add the cornstarch the day of. Reheat the liquid and once it is hot enough to add the cornstarch, add it 1 teaspoon at a time to ensure it does not thicken too much.