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1
For the sauce - mix the cornstarch with 1/4 cup water in a small bowl. Set aside.
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2
Add all of the remaining sauce ingredients to a small saucepan and stir over a medium heat for approximately one minute.
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3
Add the cornstarch mixture and stir to combine.
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4
Continue stirring until the mixture becomes thick and glossy- about 5 minutes. Set the sauce aside to cool.
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5
For the meatballs - Preheat oven to 350u00b0F (175u00b0C ).
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6
Use a food processor to make fresh breadcrumbs ( I used 4 slices of bread with crusts removed).
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7
Add all meatball ingredients to a medium sized mixing bowl and thoroughly mix together.
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8
Roll into small meatballs with your hands, using about a tablespoon of mix at a time.
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9
Place meatballs in a 9 x 13 baking dish and, if using as a main meal, add the optional cup of pineapple chunks if desired - Just spread them evenly around the meatballs.
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10
Pour the sweet and sour sauce over the meatballs , ensuring that they are all covered.
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11
Bake for 30 minutes and stir. Continue to bake for another 15 minutes and stir again. Check for doneness and bake longer if needed.
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12
Serve over rice or noodles for a main meal. Lightly sprinkle each meal with toasted sesame seeds or finely sliced green onions for presentation if desired.
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13
Can be served as cocktail meatballs in a single large bowl with cocktail forks or toothpicks.
