Hawaiian Mini Meatballs

1/2 lb (680 g) ground beef

1/2 small onion, grated

1/4 cup matzoh meal

1 medium potato, grated

1 egg

1/4 cup water

1/2 tsp ground ginger

1 tsp salt

1 Tbsp olive oil

Sauce

2 Tbsp cornstarch

1/2 cup brown sugar

1 can pineapple chunks, drained, juice reserved

1/3 cup vinegar

1 Tbsp soy sauce

1/3 cup chopped green pepper

1.  Preheat oven to 350°F (180°C).

2.  In a large bowl, combine all meatball ingredients. Shape mixture into walnut-sized balls. Place meatballs on a baking sheet and bake for about 20 minutes or until meat is no longer pink. Drain excess fat.

3.  Meanwhile, in a small saucepan over a medium flame, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar, and soy sauce. Mix until smooth. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. Heat through. To serve, pour sauce over meatballs.

This recipe originally appeared in Mishpacha Magazine.