Pour milk over bread and let slices soak. Squeeze excess milk and add to food processor along with about 1/3 of the beef and 1/3 of the pork. Add minced garlic, garlic powder, onion powder, ginger, soy sauce, sesame oil, salt and pepper. Puree until well blended and meat is pureed.
Add meat mixture to remaining beef and pork and mix in a large bowl until combined.
Roll into balls, approximately 1 oz each, about 60 balls. Bite sized is best. Place on large baking sheet.
Bake in preheated 350° oven for 15 minutes until most of the fat and liquid is released. Pour off liquid. Reduce heat to 325°.
Place meatballs in large dutch oven or slow cooker. Add pineapple chunks.
Prepare sauce by combining all ingredients well. You may need to heat the sauce slightly to ensure honey and hoisin is melted and well incorporated. Pour over meatballs and stir gently.
Bake covered for approximately one hour, stirring after about 30 minutes. Or if using slow cooker, cook 2 hours on high.
Serve with party picks for appetizers or over cooked rice for a main dish. Garnish with reserved green onions.