Coat your hands with the olive oil and portion out golf ball sized meatballs. Roll the meatballs until they become smooth. This will also coat the outside of the meatballs with oil so they will crisp in the oven. The mixture will be very soft and wet - that’s okay!
2 tablespoons olive oil
Place the meatballs on the prepared baking sheet.
Bake for 15 minutes.
While the meatballs bake, make the sweet and sour sauce.
Once the meatballs register 165°F on an instant read thermometer, brush with the sweet and sour glaze and broil for 2-3 minutes or until the sauce begins to caramelize.
Garnish with green onion and sesame seeds and serve with additional sweet and sour sauce on the side.
Sliced green onions and sesame seeds
For the Sweet and Sour Glaze
Whisk the pineapple juice, brown sugar, rice wine vinegar, soy sauce, and ketchup together in a small saucepan set over medium heat. Add a few drops of red food coloring, if desired.
½ cup pineapple juice, ⅓ cup brown sugar, 2 tablespoons rice wine vinegar, 1 tablespoon soy sauce, 1 tablespoon ketchup, Red food coloring
Cook until the brown sugar has completely dissolved, about 5 minutes.
Remove 2 tablespoons of sauce and stir it together with the corn starch. It should form a thick paste.
2 teaspoons corn starch
Stir the paste back into the sauce and cook for an additional 1-2 minutes, or until the sauce has thickened into a glaze.
Remove the sauce from the heat and set aside until ready to use.
Storage: Store meatballs in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions: Glazed meatballs can be a little messy to freeze, thaw, and reheat. For best results, freeze unglazed meatballs in an airtight container for up to 2 months. Allow to thaw overnight in the refrigerator and make the glaze prior to serving.