2 lbs. ground beef, ground turkey, or a blend of 1 lb. ground beef & 1 lb. ground pork
2-3 slices white bread
1/2 cup whole milk
1/2 cup finely chopped onion
1/2 tsp. black pepper
1/8 tsp. ground cloves
1/4 tsp. ground ginger
1 tsp. kosher salt
1/2 tsp. garlic powder
1 cup flour
1/4 cup vegetable oil
3/4 cup packed brown sugar
1/3 cup cider or white vinegar
3 6-oz. cans pineapple juice (about 2 1/2 cups)
3 tbsp. soy sauce
2 tsp. Worcestershire sauce
Cornstarch slurry: 2 tbsp. cornstarch + 3 tbsp. water
1 green bell pepper, seeded and cut into small dice
Minced scallions and/or cilantro for garnish
1. Combine the crumbled white bread slices and milk together in a bowl. Let sit for a few minutes until the bread is thoroughly soaked.
2. Place all the meatball ingredients together in a bowl; add the bread-milk mixture and combine (I use my hands) until all the ingredients are just blended. Do not over mix.
3. Shape the meat mixture into 1 1/2" meatballs using a tablespoon. Roll lightly in flour and place on a parchment paper or aluminum foil-line baking sheet. Should make about 40 meatballs. Cover with plastic wrap and refrigerate for at least 30 minutes before frying.
4. Heat 1/4 cup oil in a wok or skillet. Cook the meatballs in batches (don't overcrowd) and brown on all sides and until just cooked through. Remove the browned meatballs to a paper towel-lined plate to drain.
5. Make the sauce: Using the same wok or skillet (drained of any excess oil), combine all the sauce ingredients together. Bring to a boil and add the meatballs. Bring back up to a boil and stir in the cornstarch slurry and diced green bell peppers. Cook until the sauce has thickened.
6. To serve: pour the meatballs and sauce onto a platter. If serving as appetizers, put a colorful toothpick into each meatball. Garnish with finely minced scallions and/or cilantro and serve with steamed white rice on the side.