Sweet & Sour Pineapple Meatballs

Meatballs:

1 lb ground beef

1 lb ground pork (I like the mix of beef and pork for flavor, but you could do all beef or even turkey)

2 large eggs

1/2 cup dry breadcrumbs (if you don't have breadcrumbs on hand, crushed crackers work great too!)

1 tsp salt

1 tsp black pepper

2 tsp Worcestershire sauce

1/2 tsp garlic powder

Sauce:

1/2 cup brown sugar

2-3 Tb cornstarch (we liked it thinner, with 2 Tb, but if you like your sauces pretty thick, use 3 Tb)

1 3/4 cups pineapple juice (just use the juice from the can of pineapple tidbits, and make up the difference with water or chicken broth)

1/2 cup white vinegar

1 Tb soy sauce

2 Tb Worcestershire sauce

1 (20 oz) can pineapple tidbits (I only use about half of the actual pineapple, use as much as you like!)

1/4-1/2 tsp red pepper flakes (optional)

Preheat your oven to 350 degrees. Combine all meatball ingredients in a large ball and mix well. Form into balls about 1 1/2-2 inches across. Place meatballs on a foil-covered rimmed baking sheet and place in the oven to bake while you make the sauce.

Whisk the cornstarch and brown sugar together in a medium saucepan. (No heat yet!!) Add the pineapple juice/water and whisk until smooth. Turn the heat on to medium and add vinegar, Worcestershire sauce, soy sauce, red pepper flakes, and stir. Bring to a low boil and simmer uncovered on medium low until thickened, 5-10 minutes. (You know we like a bit of a kick to our food as often as we can get it, but if you'd rather skip the heat, leave out those red pepper flakes!)

Remove the meatballs from the oven and transfer them to a casserole dish. (If you remembered to line your baking sheet, toss the foil and you won't have to wash an extra pan!) Pour the sauce over the meatballs and scatter as much pineapple as your heart desires over the top, then place back in the oven for 15-20 minutes, until the sauce is bubbling and your meatballs are cooked through. Serve hot over rice!