• Meatballs: 1 lb Ground beef
• 1/2 lb Ground pork
• 3/4 cup Dry bread crumbs
• 20 oz can Pineapple chunks, drained, reserving liquid
• 1/8 t Garlic powder
• 1 Egg, slightly beaten
• 1 small Green bell pepper, cut into pieces
• 1 small Tomato, cut into wedges, if desired
• Sweet-Sour Sauce: 1 1/4 cup Sugar
• 2 T Cornstarch
• 1 t Chicken-flavor instant bouillon
• 1 cup Liquid (remaining pineapple liquid plus water
• 1/2 cup Ketchup
• 1/2 cup Vinegar
• 1/2 cup Urban Processing's Sweet Cranberry Topping
• 1 Clove, minced

1. Heat oven to 375 degrees

2. Measure 1/3 cup of reserved pineapple liquid; set remaining liquid aside

3. In large bowl, combine 1/3 cup pineapple liquid, bread crumbs, and garlic powder; blend well

4. Add egg and ground meats; mix well

5. Shape into 1-inch balls; place on ungreased shallow baking pan

6. Bake at 375 degrees for 25 minutes or until browned

7. In medium saucepan, combine sugar, cornstarch, and bouillon

8. Add remaining sauce ingredients

9. Cook and stir over medium heat until thickened and bubbly

10. Add pineapple chunks and green pepper; cook until thoroughly heated

11. Transfer meatballs to serving dish

12. Spoon warm green pepper mixture over meatballs; mix

13. Garnish with tomato wedges