Waikiki Meat Balls

In a large mixing bowl, combine ground beef, cracker crumbs, finely minced onions, egg, milk, and salt. Mix thoroughly until all ingredients are evenly incorporated, then shape the mixture into 1-inch balls.

Heat a skillet or large frying pan over medium-high heat and brown the meatballs on all sides until cooked through. Transfer the browned meatballs to a plate and set aside.

In a medium saucepan, whisk together brown sugar and cornstarch until combined. Gradually stir in soy sauce, vinegar, and freshly grated ginger until the mixture is smooth.

Place the saucepan over medium heat and cook the sauce, stirring constantly, until it thickens and becomes glossy. This should take about 4 to 5 minutes.

Add the browned meatballs to the thickened sauce and gently stir to coat each meatball evenly. Reduce the heat to low and simmer so the meatballs absorb the flavors of the glaze.

Taste the sauce and adjust seasoning with additional soy sauce, vinegar, or brown sugar as needed to balance the sweet-sour flavor profile. Serve the meatballs warm as an appetizer, using toothpicks for easy serving.