3 lbs. lean ground lamb
1 c. fine dry bread crumbs
2 eggs
1/2 c. lamb or beef bouillon
1 1/2 tsp. salt
1/4 tsp. pepper
1 1/4 c. sweet & sour sauce
8 1/4 oz. crushed pineapple, & its juice
1/2 c. scallions, chopped
1/2 c. green pepper, diced
1/4 c. carrots, grated
3 tbsp. vinegar
3 tbsp. soy sauce

Combine lamb, bouillon, bread crumbs, eggs, salt and pepper; mix thoroughly. Shape lamb mixture into meatballs 3/4 inches in diameter. Place meatballs on cookie sheet with sides. Broil 7 to 10 minutes, shaking pan gently to cook and brown evenly. Remove from oven and drain excess fat. In a large saucepan, combine sweet and sour sauce, pineapple, onion, peppers, carrots, vinegar and soy sauce. Simmer 20 minutes. Add meatballs, stirring until coated and heated thoroughly.