Step 1

Preheat your oven to 375°F

Step 2

Mix the sauce ingredients together in a medium-sized saucepan until fully combined. Bring to a low rolling boil, and cook until it thickens. Remove from the heat and set aside. Stir in the peppers and the pineapple.

Step 3

Combine the meatball ingredients together until completely combined.

Step 4

Roll the meat mixture into large meatballs, whichever size you want. I prefer slightly larger ones, they don’t dry out as quickly.

Step 5

Place them into a large roaster.

Step 6

Bake for 10 minutes then drain the fat, leaving the meatballs in the roaster.

Step 7

Pour the sauce with vegetables over the meatballs, covering them completely.

Step 8

Finish cooking for another 20-30 minutes, until the middle of the meatballs are 165 °F minimum when tested with an instant-read thermometer. The pineapple should be heated through and the vegetables tender-crisp in the sauce.

Step 9

Remove and serve over your favorite rice.