Heat the oven to Gas Mark 7, 220°C (430°F).
Prepare the meatballs: Put the mince, egg, breadcrumbs, chilli, ginger and garlic in a bowl. Season with salt and pepper. Mix well then shape into small balls - approx. 4cm in diameter. Put the meatballs, in a single layer in an ovenproof casserole dish and drizzle over half the olive oil. Toss gently. Place in the oven and cook until golden, about 15 minutes.
To make the sauce: While the meatballs are cooking make the sauce.
Heat the remaining oil in a large sauce pan over a medium heat. Add the onion and cook for 4-5 minutes. Then add the peppers and allow to cook, stirring, for another 3-4 minutes until they begin to soften. Reduce heat to low. Add the pineapple and juice from the can, the sugar, soy sauce, passata and the rice wine vinegar. Bring to the boil then reduce the heat to medium and add the meatballs. Allow to cook 4-5 minutes. Taste and season.
To serve: Sprinkle over some coriander leaves and serve with brown rice.
