Meatballs:
1 1/2 lbs. lean ground beef
1 c. old fashioned or quick oats
8 oz. water chestnuts, drained and finely diced (Optional)
1/2 tsp. onion salt
1/2 tsp. garlic salt
1/4 tsp. salt
1 Tbs. soy sauce
1 egg
1/2 c. milk

Sauce:
20 oz. crushed or chunk pineapple; drained and juice reserved
1 c. brown sugar
2 Tbs. corn starch
1 c. beef broth
1/2 c. vinegar
1 Tbs. soy sauce
1 med. green pepper, chopped (I used half of one)

Combine ground beef, oats, water chestnuts, onion salt, garlic salt, salt, soy sauce, egg and milk. Shape into 30-40 balls about one to one and a quarter inch in diameter. (A small cookie scoop comes in handy!) Place the meatballs on a sprayed or foil-lined rimmed baking sheet. Bake at 375 degrees for 20-30 minutes until lightly browned and no longer pink in the center. Cool.

Drain pineapple and reserve juice. Mix brown sugar and cornstarch in a medium saucepan. Add drained pineapple juice and broth, vinegar and soy sauce. Bring mixture to a boil, stirring constantly until it's dark and clear and thick. Remove from heat and cool. Add chopped pepper and pineapple.

To freeze: Place meatballs in freezer bags or rigid containers. Pour cooled sauce into quart-sized freezer bags and place both containers in a large freezer bag.

To serve: Thaw and reheat in microwave, on stovetop or in crockpot. Serve as an appetizer or with rice as a main dish.