Sweet-Sour Cocktail Meatballs

These are my "famous" "Patti's Meatballs"!  Everytime we have a party or a get-together, I am asked to bring these along.  I have been making this recipe for years and we still never tire of them.  I bought a Pillsbury paperback cookbook, "Winter Food for Friends" and have used several recipes from that book for appetizers and snacks.  I hope you'll try them for your next party - I guarantee everyone will love them!

• 20 oz. can Dole pineapple chunks, drained, reserving liquid
• 3/4 cup dry bread crumbs
• 1 tsp. minced garlic
• 1 egg, slightly beaten
• 1 lb. ground beef
• 1/2 lb. ground pork
• 1 small green pepper, cut into 1/2 inch pieces
• 1-1/4 cups sugar
• 2 Tbsp. cornstarch
• 1 tsp. chicken-flavor bouillon
• 1 cup liquid (remaining pineapple liquid plus water)
• 1/2 cup ketchup
• 1/2 cup red wine vinegar
• 1 clove garlic, minced

Preheat oven to 375 degrees F.  Measure 1/3 cup of reserved pineapple liquid; set remaining liquid aside.  In a large bowl, combine 1/3 cup pineapple liquid, breadcrumbs and garlic; blend well.  Add egg and ground meats and mix well.  Shape into 1-inch balls; place on ungreased baking pan and bake for 20 to 25 minutes or until browned and thoroughly baked.

In a medium saucepan, combine sugar, cornstarch and bouillon.  Add remaining sauce ingredients.  Cook and stir over medium-high heat until thickened and bubbly.  Add pineapple chunks and green pepper; cook until thoroughly heated.

Using a slotted spoon, transfer hot meatballs into serving dish.  Add warm green pepper and pineapple mixture and mix gently.

~Adapted from Pillsbury - Winter Food for Friends

 This recipe can also be found on This Week's Cravings 
and also on The Culinary Enthusiast - Secret Recipe Club