Preheat your oven to 400°F (200°C). In a mixing bowl, combine ground meat, bread crumbs, egg, soy sauce, salt, and pepper. Mix everything together gently until well combined, being careful not to overmix.
Shape the mixture into 1-inch meatballs and place them evenly on a baking sheet lined with parchment paper. Bake for about 15 minutes, until they are golden and cooked through.
Meanwhile, in a saucepan, combine pineapple chunks, vinegar, ketchup, brown sugar, and water. Bring to a simmer over medium heat, stirring occasionally, until the sauce begins to thicken slightly and the pineapple is heated through, about 5 minutes.
In a small bowl, whisk the cornstarch with a few tablespoons of cold water to create a slurry. Pour this into the sauce, stirring constantly, until the sauce thickens to a glossy, sticky consistency.
Once the meatballs are baked, add them directly into the saucepan with the sauce. Carefully toss and coat each meatball with the sticky glaze, allowing the sauce to cling to the surface and develop a vibrant shine.
Cook everything together for another 3-5 minutes, letting the flavors meld and the sauce thicken further. Smell the aroma of tangy, sweet, and savory notes filling your kitchen.
Turn off the heat and transfer the meatballs to a serving plate. Garnish with chopped herbs if desired, and serve hot with rice or noodles for a complete meal.
