Sweet & Sour Meatballs

SWEET & SOUR MEATBALLS
Can be used as a luncheon dish served over rice or noodles, or tiny meatballs make a delicious hot appetizer. Serves 8
2	Eggs	2
2 lb	Ground beef	1 kg
1/2 cup	Dry bread crumbs	125 mL
1/2 cup	Milk	125 mL
2 tbsp	Chopped fresh parsley	30 mL
1/4 cup	Chopped onions	60 mL
1 tsp	Salt	5 mL
2 tbsp	Dry mustard	30 mL
SAUCE

2 tbsp	Oil	30 mL
1	Onion, sliced	1
1/2 cup	Green or Red Pepper, chopped	125 mL
1/2 cup	Water	125 mL
1/4 cup	Brown sugar	50
1 19 oz tin	Pineapple chunks	540 mL
2 tbsp	Cornstarch	30 mL
1 tbsp	Soya Sauce	15 mL
1 tbsp	Tomato paste	15 mL

Mix all together in large bowl. Wet hands and roll into size meatballs required. . Brown in hot oil in large pan. Set aside SAUCE Heat oil and cook onion and pepper until softened. Drain pineapple, save juice and set pineapple aside. Mix juice with water, sugar, cornstarch, tomato paste and Soya sauce. Stir in pan with veggies and cook until clear. Return meatballs to pan; cover and simmer until heated through. Add pineapple at end and do not boil. Serve in chafing dish with toothpicks for hors d'oeuvres or over plain boiled rice as a main dish.

SWEET & SOUR MEATBALLS