Step 1

Heat oven to 400°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.

Step 2

In large bowl, mix all meatball ingredients. Shape mixture by 2 tablespoonfuls into balls. Place on cookie sheet.

Step 3

Bake 20 to 25 minutes or until golden brown on outside and no longer pink in center.

Step 4

Meanwhile, in large saucepan, stir together broth, brown sugar, vinegar, soy sauce, 1 teaspoon gingerroot and 1 garlic clove. Heat to boiling; reduce heat to low. In small bowl, mix cornstarch and water until smooth. Add cornstarch mixture to simmering sauce; stir well.

Step 5

In large skillet, heat oil over medium heat. Cook bell peppers in oil 3 to 5 minutes, stirring occasionally, until crisp-tender. Reduce heat to low. Add pineapple; cook 3 to 4 minutes longer or until pineapple is starting to cook around the edges.

Step 6

Add bell pepper, pineapple and meatballs to sauce in saucepan. Simmer 15 to 20 minutes until meatballs are coated with sauce and mixture is thoroughly heated.

Step 7

Serve meatballs, sauce and vegetables over cooked rice, or serve with toothpicks.