Add all ingredients for the meatballs to a large mixing bowl. Mix until everything is combined well. Form into walnut sized balls.
Heat a large skillet to medium-high and add olive oil. Add meatballs to pan (in batches if necessary) and brown on all sides. Once brown, remove from pan and set aside on a plate.
Reduce heat to medium and add pineapple tidbits, bell pepper, sugar, red wine vinegar, soy sauce and beef bouillon to pan. Stir to combine.
In a small bowl, add pineapple juice and cornstarch then whisk until combined and no lumps remain.
Pour into sauce mixture and stir to combine. Add meatballs back to pan and cook on medium-low for 20 minutes. Serve over rice.