Using your hands, mix together all the ingredients in a big bowl.
Wet both hands with some water and shape into meatballs. Set aside.
Spray with oil and bake at 210°C – 425°F for 15 minutes or until cooked through. Keep aside.
Stir Fry
Mix together the sauce ingredients and keep aside.
Mix together the thickener in a separate small bowl.
Heat the vegetable oil in a wok or skillet over high heat.
Add the bell pepper and stir fry for 2 minutes.
Add the mixed sauce ingredients and stir until the sugar has dissolved and the sauce begins to bubble.
Add the thickener. Bring to a simmer, stirring constantly. Then cook until the sauce thickens to a syrup consistency – this will take about 2-3 minutes.
Add the meatballs. Stir to coat well with the sauce.
Add the pineapple pieces and green onion stalks (just to warm) and remove from the stove.