2cupssweet peppers, cut in chunks(red, orange, yellow- any combination)
green onion, for garnish
rice for serving
Pre-heat oven to broil. Line a large baking sheet pan with parchment paper.
In a large bowl, combine all the meatball ingredients and mix until incorporated. Form into tablespoon sized meatballs and place them on the the prepared pan. You should get about 20 meatballs total.
Place in the oven on broil for 10 minutes. After 10 minutes, set the oven to bake at 375°F. Bake the meatballs for an additional 10 minutes, or until cooked through.
While the meatballs are baking, heat a large pot over medium high heat. Add 1 tablespoon olive oil, and the chopped bell peppers. Stir to cook and soften the peppers for about 3 minutes. Remove from the pot and set aside.
In the same pot over medium high heat, add the chicken broth and the juice of the canned pineapple, about 1 cup. Reserve the pineapple chunks for later.
Add the soy sauce, vinegar, and brown sugar. Whisk to combine and simmer for 3 minutes.
In a small bowl, combine the water and cornstarch. Whisk until the cornstarch is dissolved. Pour into the pot and stir. Allow the mixture to simmer for 5 minutes while stirring occasionally so the bottom doesn't burn. Cook until sauce is thickened.
Add the cooked meatballs, cooked peppers, and pineapple chunks. Stir and warm all the ingredients together for about 3 minutes.
Serve with rice and chopped green onions for garnish.