Coconut milk and crushed pineapple add a special tropical sweetness to these homemade mini meatballs.
In a large bowl beat eggs with a fork. Stir in bread crumbs, onion, 1/4 cup of the milk, salt, and black pepper. Add pork and beef; mix well. Shape into sixty 1-inch meatballs.
In a 5- to 6-qt. pot heat oil over medium. Working in batches, cook meatballs in hot oil about 5 minutes or until browned, turning occasionally. Return all meatballs to the pot.
Gently stir in the next five ingredients (through soy sauce). Bring to boiling; reduce heat. Simmer, covered, 20 minutes.
In a small bowl stir together the remaining coconut milk and cornstarch. Gently stir into mixture in pot. Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes more. Serve meatballs in buns. If desired, add fresh pineapple slices and sprinkle with green onions.
If desired, transfer mixture to a 4- to 6-qt. slow cooker and keep warm on warm or low setting up to 2 hours.