Polynesian Meatballs

Polynesian Sauce:

1/2 jalapeno, chopped

1/3 cup cider vinegar

1/2 cup sugar or Demerara sugar

1 1/4 cups pineapple juice

1 (8 ounce can crushed pineapple with juice

1 tablespoon water

2 tablespoons cornstarch

1 tablespoon soy sauce

2 green onions, thinly sliced

1/2 red bell pepper, cut into 2-inch long thin strips

1 teaspoon fresh mint, chopped

1 tablespoon fresh cilantro, chopped

Meatballs:

1 1/2 pound ground beef

2/3 cup Panko breadcrumbs

1/4 onion, minced

1 egg

1/4 cup coconut milk

2 teaspoons fresh ginger, grated

1/2 teaspoon salt

1 tablespoon chili garlic sauce

Preheat oven to 450 degrees F. In a small sauce pan over high heat, bring jalapeno and cider vinegar to a boil. Remove from heat, let stand 30 minutes, strain to remove jalapenos and set aside.

In a large saucepan over high heat, combine jalapeno vinegar, sugar, pineapple juice and crushed pineapple; bring to a boil until sugar has dissolve. In a mixing bowl, combine water, cornstarch and soy sauce until smooth; pour into sauce and bring to a boil. Remove from heat and add onions, bell pepper, mint and cilantro; set aside and keep warm.

In a medium bowl, gently fold together all meatball ingredients. Roll into 1-inch meatballs and place on a greased baking sheet. Bake 20 minutes.

Transfer meatballs to a shallow bowl. Pour sauce over top and toss to coat.