Prepare the Meatballs: In a large bowl, combine ground beef, breadcrumbs, egg, onion, parsley, garlic powder, and ginger. Season with salt and pepper to taste. Gently mix until just combined (do not overmix).

Shape the mixture into 1-inch meatballs.

Place the meatballs in a single layer in a large skillet over medium heat. Cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Drain off any excess grease.

Prepare the Sauce: While the meatballs are cooking, whisk together the reserved pineapple juice, ketchup, brown sugar, and soy sauce in a small saucepan.

In a separate small bowl, whisk together the cornstarch and water until smooth.

Add the cornstarch slurry to the sauce in the saucepan. Cook over medium heat, stirring constantly, until the sauce thickens.

Add the drained pineapple chunks to the sauce and stir to combine.

Pour the sauce over the cooked meatballs in the skillet. Reduce heat to low, cover, and simmer for 10-15 minutes, stirring occasionally, to allow the meatballs to absorb the sauce.

Serve the Hawaiian meatballs hot, either on their own, over rice, or on skewers as appetizers.