1 egg, slightly beaten
1/3 c. milk
1/2 c. soft bread crumbs
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. ground sage
1/4 c. minced onion
1 lb. lean ground beef

SWEET & SOUR SAUCE:

1 (8 oz.) can sliced pineapple
2 tbsp. cornstarch
2 tbsp. soy sauce
1 c. chicken broth or bouillon
1/4 c. vinegar
1/4 c. honey
1 green pepper, cut in 1 inch sq.

Preheat oven to 350 degrees. In a medium bowl combine egg, milk, bread crumbs, salt, pepper, sage and onion. Stir in ground beef. Shape into 1 inch balls. Arrange on a rack in broiler pan. Bake 15 to 20 minutes in preheated oven until lightly browned. Drain and discard drippings.

Prepare Sweet & Sour Sauce. Drain pineapple, reserve juice in a small saucepan; set aside. Cut pineapple into 3/4 inch pieces. Set aside. Stir cornstarch into reserved pineapple juice until dissolved. Stir in soy sauce, broth or bouillon, vinegar and honey. Cook and stir over medium low heat until thickened and translucent. Stir in pineapple chunks and green pepper squares. Cook 1 minute longer.

To serve, arrange meatballs in a chafing dish or heat-proof bowl on a hot tray. Pour sauce evenly over meatballs. Serve warm. Makes about 55 appetizer servings.