a handful of spring onions, finely sliced (about 6)

For the meatballs:

3/4 pound lean ground beef

3/4 pound lean ground pork

60g fine dry bread crumbs (1/2 cup)

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder (not salt)

1/2 tsp onion powder (not salt)

1 large free range egg beaten with 120ml milk (1/2 cup milk)

1 TBS dry parsley flakes

First make the meatballs.  preheat the oven to 200*C/400*F/ gas mark 6.  Butter a large baking tray really well.  Set aside.

Mix all of the ingredients together well with your hands.  Shape into 1 inch balls.  Place 1 inch apart on the baking sheet.   Bake in the preheated oven for about 20 minutes until golden brown.  Take out of the oven and set aside.  Turn the oven down to 180*C/350*F/ gas mark 4. Place the meatballs into a casserole dish.
 

Whisk 450ml (2 cups) of the pineapple juice together in a saucepan along with the brown sugar, ketchp and soy sauce.  Heat gently.  Whisk together the remaining pineapple juice and the cornflour.  Whisk this into the hot mixture and cook, whisking constantly until the mixture bubbles and begins to thicken.   Stir in the pineapple and hot sauce.  Pour this over the meatballs in the casserole dish, turning them to coat them well and mix all together.  Bake in the heated oven for 35 to 40 minutes, stirring every 10 minutes or so until the sauce has nicely thickend and coated the meatballs well with a glaze and the meatballs are cooked entirely through.   Scatter with the spring onions and serve.