Place the mince into a bowl and roll into 16 even sized meatballs.
Heat oil in a large frying pan, add the meatballs and fry for 5 minutes, turning occasionally.
On a green chopping board, finely dice the onion and crush the garlic. Add these to the pan and cook for a further 2 minutes.
Make the beef stock.
Peel and slice the carrot and add to the pan. Cook for a further 3-4 minutes or until tender.
Pour in the stock and bring to the boil, then reduce heat and simmer for 5-6 minutes.
Cut the peppers into chunks and drain the pineapple chunks, add both to the pan.
In a separate bowl, mix the ginger, ketchup, soy, lemon juice and cornflour paste to form a sauce.
Pour sauce over the meatballs and simmer for 2-4 minutes.
Serve with rice.