canned pineapple chunks with juice (about 2 cups with pineapple and juice)
low sodium soy sauce
salt and pepper
Preheat oven to 425 degrees F and line a baking sheet with tin foil — optional but helps with clean up! (OPTIONAL: instead of baking, you can also brown on all sides and then simmer in the sauce. I make a big batch at once, which is why I bake them).
Tear bread into small pieces and place in a food processor. Process until the bread is in fine crumbs and combine with water. Stir and let sit for a few minutes.
In a large bowl, combine beef, pork, egg, Italian seasoning, salt, pepper and soaked bread until just combined — don't overmix!
Shape into 1.5-2″ balls (I get about 20 this way, but you can get up to 30 if you shape them into 1″ balls) and place 1″ apart on the baking sheet.
Bake for 10-15 minutes (longer for 2″ rounds, shorter for 1″ rounds), until a meat thermometer reads at least 160 degrees F in the largest meatballs (a meat thermometer is your best chance at having perfectly cooked meatballs!)
Remove from the oven.
Sweet and Sour Sauce
In a large skillet, saute peppers on oil until crisp-tender.
Add garlic and ginger and cook 1 minute.
Stir in the pineapple chunks with juice.
In a large glass measuring cup or bowl, whisk together the sugar, vinegar, ketchup, corn starch and soy sauce. Add to the pan with the peppers and pineapple.
Add the meatballs, and simmer for 5-10 minutes until thickened and meatballs are heated through.
Taste and adjust salt and pepper if necessary. If desired for a milder sauce, stir in ¼ cup of water or broth.