1/2 c. water
1 c. vinegar
1 c. sugar
2 tsp. soy sauce
1 c. pineapple chunks, drained
1/4 c. sweet pickles
1/4 c. strips green pepper
2 - 3 tbsp. pimento strips
3 to 3 1/2 tsp. cornstarch

Combine all ingredients, except cornstarch in a sauce pan. Simmer for 5 minutes. Add green pepper, pickles, and pimento. Mix cornstarch with a little cold water in a cup. Gradually add to sauce pan, stirring. Cook for 1 minute until bubbles appear. Pour sauce over meatballs. Can be served immediately or reheated. To freeze, freeze meatballs and when serving mix with sauce.