Preheat oven to 375 F.

In a bowl, add beef or beef and pork mixed, eggs, panko bread crumbs, garlic, ginger, green onions, soy sauce, salt, pepper and sesame oil.

Mix together with an electric mixer or with your hands. I always use my hands, it's messy but mixes it the best I have found.

Once mixed, roll into meatballs.

Add flour to one bowl.

Mix together the eggs and sriracha in one bowl.

Add the panko bread crumbs to another bowl.

Dust the rolled meatballs in the flour, followed by dipping in the egg mixture followed by the panko bread crumbs, repeat until all meatballs are coated.

Heat a shallow amount of oil in your pan and heat to medium high heat, add your meatballs a few at a time so you don't over crowd your pan, reduce heat if oil gets too hot.

Turn meatballs so each side gets golden brown.

Place on a paper towel lined plate then move to a baking sheet and place all meatballs in the oven.

Bake for 15-20 minutes or until internal temperature is 160 F.

While meatballs bake, make the sauce.

In a sauce pan, add pineapple and pineapple juice, peppers, soy sauce, sriracha, sugar, garlic and salt and bring mixture to a boil.

Simmer for a few minutes until the pepper soften.

In a bowl, mix together your slurry of cornstarch and water and then whisk into the sauce.

Bring to a boil and cook until the sauce thickens slightly.

Remove from heat.

When meatballs are done cooking and you are ready to eat, add the sweet and sour sauce and enjoy!