Sweet & Sour Meatballs

Meatballs:

makes: 12 entrees, 20 meatballs each

12 lbs. lean ground beef
6 cups dried bread crumbs
1 1/3 c milk
8 eggs
1/2 c. minced garlic
2 T salt
4 tsp black pepper
shredded cheese**

Sauce:

4 cups brown sugar
1 c. cornstarch
2- 106oz. can pineapple tidbits, drained, juice reserved
1 c. soy sauce
5 c. red wine vinegar

Directions:

Preheat oven to 5oo. Combine beef, breadcrumbs, milk, eggs, onion, garlic, salt, & pepper in a large bowl. Shape into 1 to 1 1/2 in meatballs, placing finished pieces close together on lightly greased broiler pans or rimmed baking sheets. Bake for 15 minutes, or until instant-read thermometer inserted into the center of a meatball reads 160 degrees. Cool meatballs.

While meatballs are baking and cooling, mix the brown sugar and cornstarch in a large stockpot. Add pineapple juice, soy sauce, and vinegar; stir. Cook over medium heat, stirring occasionally, until sauce thickens, about 20 min. Cool sauce.

Divide cooled meatballs, sauce, and pineapples evenly among tins. FREEZE IT UP BABY!!!

**JUST SO YOU KNOW--The recipe doesn't call for shredded cheese in the meatballs but I am going to do so anyway. I use shredded cheese in my meat loaf and it gives it good flavor and texture.

Suggested sides: rice would be good with this dish. Any pasta, salad, rolls or garlic bread.