Sweet and Sour Meatballs

Directions

1. MEATBALLS:
2. Arrange 2 oven racks, dividing oven into thirds so there will be even distance from heat at top and bottom. Heat oven to 400 degrees F.
3. In large bowl mix all meatball ingredients.
4. Shape into 100 mini-size meatballs 1-inch diameter size (or shape into about 60 1½-inch size meatballs for entree size.)
5. Arrange meatballs in 2 ungreased 12" x 18" baking sheets (jelly roll pans).
6. Bake uncovered on separate oven racks for 15-20 minutes (for mini-meatballs), or for 20-25 minutes (for entree size) switching trays half way through baking time to prevent burning. Meatballs should no longer be pink in middle, and should read 160 degrees with thermometer inserted in middle.
7. Remove meatballs from baking sheets and add to prepared sweet and sour sauce; serve immediately.
8. SWEET & SOUR SAUCE:
9. In large saucepan mix brown sugar and cornstarch. (I used a 12" electric skillet buffet server to both cook sauce and serve with meatballs - see photo.)
10. Add enough water to reserved pineapple juice to measure 1 cup; stir into sugar mixture. Stir in vinegar and soy sauce.
11. Heat to boiling over medium heat, stirring constantly. Boil and stir one minute. Reduce heat, stir in pineapple and bell pepper and cook simmering for one additional minute.
12. Add baked meatballs, coating evenly, and serve.
13. YIELD: 100 mini-meatballs served as cocktail appetizers will serve about 25 guests (4 meatballs p/person.) For 60 1½-inch entree meatballs, figure 12 servings (5 meatballs p/person.)