Step 1

To make the meatballs, in a large mixing bowl, combine the ground beef, egg, onion, salt, and pepper. Using clean hands, mix until well blended. Slowly add the bread crumbs, a little at a time, working them into the meat mixture until evenly combined. Form into small balls by rolling 1½ Tbsp of meat between your hands. Set aside the meatballs on a large plate or baking sheet.

Step 2

Heat the oil in large cast-iron skillet or other heavy-bottomed pan over medium-high heat. Working in batches, sear the meatballs, undisturbed, for 2-3 minutes until well browned, and turn with a wooden spoon and sear for 2 minutes more. Remove the meatballs from the pan using a slotted spoon and set aside.

Step 3

To make the sauce, in a medium Dutch oven or large saucepan over medium heat, combine the pineapple juice, soy sauce, vinegar and Worcestershire sauce. Whisk lightly to combine and heat until the liquid simmers lightly, 4-5 minutes. Add the brown sugar and the tomato paste, whisking well until smooth.

Step 4

Turn the heat to medium-low. In a small bowl, whisk together the cornstarch and hot water until smooth to create a slurry. Slowly add the slurry to the hot sauce mixture, whisking constantly to create a smooth sauce. Return the heat to medium and carefully add the seared meatballs to the pan, stirring to coat. Cook for 8-10 minutes, until the sauce is glossy and coats the back of a spoon and the meatballs are cooked through.

Step 5

Serve immediately with toothpicks.