Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Make 16 meatballs with a cookie scoop or by hand. Place on the baking sheet and bake for 12 minutes. Toss the coleslaw ingredients in a large bowl with the white dressing. Whisk the cornstarch with 2-3 T. of water, stir it into the dark sauce. In a large skillet on medium low add the sauce, let it simmer until thickened. Add the meatballs into the sauce and continue to summer for another 5 minutes, spooning the sauce on top of the meatballs. Optional: Toast the buns in the oven for 1-2 minutes at 450. Lightly spread the Aioli on the bun, layer with pineapple, meatballs, and cheese. Broil in oven just until cheese melts, top with coleslaw and serve.
