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1.
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For the meatballs, preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat liner and drizzle on 1/2 tablespoon oil, spreading it around.
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2.
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Add the beans to a large bowl and mash them coarsely with a potato masher.
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Use your hands to mix in all remaining meatball ingredients (except the remaining 1/2 tablespoon canola oil), but do not over-mix.
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3.
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Use your hands to scoop out the meat mixture and roll it into meatballs (I make mine about 1 1/2 tablespoonfuls and I get about 25 meatballs).
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Line the meatballs on the prepared baking sheet and drizzle on the remaining 1/2 tablespoon oil.
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4.
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Bake until fully cooked, about 20 to 25 minutes, flipping the meatballs once.
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5.
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Start cooking the sauce when the meatballs have about 10 minutes left to cook.
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To make the sauce, heat the oil in a large skillet over medium to medium-high heat.
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Add the bell pepper and onion, and cook until starting to soften and brown in places, about 5 minutes, stirring occasionally.
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Add the garlic and ginger, and cook 1 minute more, stirring constantly.
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6.
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Add the vinegar, soy sauce, honey, black pepper, and pineapple (with juices), and bring up to a boil.
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Once boiling, add the cornstarch slurry; let it come back up to a boil, stirring constantly, and then turn off the heat (the sauce will be thickened).
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7.
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To serve, very gently toss the meatballs in the warm sauce (be careful so they dont break up).
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Transfer to a serving bowl and sprinkle on the scallions, if using.
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Note: Because of all the goodies (like beans and vegetables) added into these meatballs, they are a little more delicate than regular meatballs and I dont recommend frying them, since they are likely to stick to the pan.
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They are absolutely perfect baked the way the recipe says though!
