1.In a large bowl, combine the pork, garlic, chilli powder, breadcrumbs, egg and coriander, including stems and roots. Season with salt. Using your hands, thoroughly combine the ingredients. Form the mince mixture into golf ball-sized meatballs.
2.Heat half the oil in a large non-stick frying pan over medium-high heat and cook the meatballs for 6-8 minutes, or until browned all over and cooked through. Remove from pan and set aside. Heat the remaining oil and fry the onion and capsicum for 1 minute, or until just starting to soften. Remove and set aside.
3.In a jug, place the reserved pineapple juice, vinegar and cornflour; stir to combine. Add the tomato and soy sauces. Pour into the pan and stir until thickened, about 2-3 minutes. Add the meatballs back into the pan, along with the pineapple pieces, capsicum and onions. Stir until warmed through. Serve with steamed rice.
Meatballs suitable to freeze. Not suitable to microwave.Note