MEATBALLS:

1 lb. ground beef
1/2 lb. ground pork
1/3 c. finely chopped canned water chestnuts (half of 8 oz. can)
1/4 c. finely chopped green pepper
3 to 4 green onions, chopped
1/2 tsp. salt
2 tbsp. soy sauce
2 tbsp. juice from pineapple

SAUCE:

1 tbsp. instant beef bouillon
1/4 c. packed brown sugar
2 tbsp. cornstarch
1 tbsp. soy sauce
2 tbsp. vinegar
1/4 c. water
1 can (20 oz.) chunk pineapple in natural juice

1. Combine meatball ingredients in large mixing bowl; mix well. Shape into 1 inch meatballs. Arrange in 12 by 8 inch glass baking dish, stacking any extra meatballs along outer edge. Cover with paper towel.

2. MICROWAVE (high) 6 minutes (11). Carefully rearrange meatballs. Cover.

3. MICROWAVE (high) 2 to 3 minutes (6 to 7) or until no longer pink.

4. Combine beef bouillon, brown sugar, cornstarch, soy sauce, vinegar and water in 4 cup glass measure. Stir in juice from pineapple.

5. MICROWAVE (high), uncovered, 3 to 4 minutes (6 to 7) or until mixture boils and thickens. Stir in pineapple. Drain meatballs; pour sauce over meatballs.

6. MICROWAVE (high), uncovered, 2 to 3 minutes (4 to 5) or until heated through. Serve with toothpicks.

Makes 45 to 50 meatballs.