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Meatballs: In bowl, stir together bread crumbs, eggs, green onions, garlic, ginger, Worcestershire sauce, pepper, and salt; mix in beef. Roll 1 tbsp into balls. (Make-ahead: Cover and refrigerate for up to 12 hours.)
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In large nonstick skillet, heat oil over medium-high heat; working in batches, cook meatballs, turning occasionally, until browned and instant-read thermometer inserted into several meatballs reads 160F, about 10 minutes per batch.
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Sweet-And-Sour Sauce: While meatballs are cooking, in small saucepan, whisk together 3/4 cup water, pineapple juice, ketchup, brown sugar, grenadine, and vinegar. Bring to boil over medium-high heat; reduce heat and simmer for 5 minutes.
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Stir cornstarch with 2 tbsp water; whisk sauce and simmer until thickened, about 30 seconds. Toss three-quarters of the sauce with meatballs. Arrange in a serving dish; top with remaining sauce.
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For Appetizers: Place in a single layer on a serving tray with toothpicks or small skewers.