Adults and kids alike will gobble up these little meatballs! They are perfect for a party, or for a family dinner when served over rice. The tangy, sweet and salty flavors work so well together - it's hard to stop eating these once you start!
Mix meat, crumbs, onion, egg, salt, ginger, and milk until thoroughly blended.
Shape mixture by rounded teaspoon into balls. Melt shortening (or canola oil) in a large skillet; brown and cook meatballs in batches. Remove and keep warm, pour off fat from pan.
Mix cornstarch and sugar in a bowl. Stir in reserved pineapple juice, vinegar, and soy sauce until smooth. Pour into skillet, cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for one minute.
Add meatballs, pineapple chunks, and green pepper. Heat thoroughly and serve hot.