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Preparation

1. Preheat oven to 375° F.
2. Grate onion and dice bell peppers.
3. Combine ground beef, eggs, 1 tablespoon cornstarch, onion, black pepper, nutmeg and garlic powder. Mix well.
4. Form into 1” balls and place on a baking sheet.
5. Bake for 10 to 15 minutes, until meatballs are cooked through.
6. Drain juice from pineapple cans into a measuring cup. Add water to make 2 cups. Reserve pineapple chunks.
7. Combine remaining 6 tablespoons cornstarch, reduced sodium soy sauce, vinegar, water, unpacked brown sugar, white sugar and pineapple juice. Heat until thickened, stirring constantly. Remove from heat.
8. Place meatballs, sauce, pineapple chunks, green and red peppers in a covered warming dish or crock pot set on low setting until ready to serve.