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.

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