Sweet & Sour Meatballs

Source: Comfy Country Creations

Meatballs

30 lbs. hamburger 
2 dozen eggs 
2 - 3 large onions - chopped (more or less depending on taste) 
2 bags bread crumbs 
1/2 - 1 cup of milk 
2 Tablespoons Garlic powder - not garlic salt (more or less depending on taste) 
2 teaspoons salt (more or less depending on taste) 
1 teaspoon pepper (more or less depending on taste)

Mix all ingredients together. Shape into 1 1/2" balls and place 1" apart on ungreased cookie sheets. Bake at 375 degrees F for approximately 18 minutes or until no longer pink. Remove from oven and place on paper towel or cookie rack to drain. (NOTE 1) Cover with sauce and serve. Serves 150 

Sauce

2 lbs. brown sugar 
32 oz. ketchup 
1 - 17 oz bottle of soya sauce 
24 cups water 
4 - 14 oz cans pineapple bits - reserve juice 
2 - 3 cups cornstarch 
5 cups white vinegar 
2 - 3 green peppers - slivered (optional) 
Celery salt to taste 
Garlic salt to taste

Mix cornstarch, pineapple juice and 1 - 2 cups of water together making a runny paste. Set aside. Mix all other ingredients together in a large pan and bring to a boil. Reduce heat. Slowly stir in cornstarch mixture. Stir and heat until thickened. Pour over meatballs. (NOTE 2)

NOTE 1 - These meatballs, once cooked, freeze well. To use, remove from freezer, thaw for 1 hour. Prepare sauce. Place meatballs in large pans, pour sauce over and place covered in the over for at least 45 minutes depending on whether the meatballs are completely thawed or not.

NOTE 2 - If meatballs have been cooked at the same time as the sauce, they should still be hot or warm when the sauce is poured over them. If this is the case, cover and keep in a warm oven until ready to serve. If the meatballs are cold, cover with sauce and place in oven at 300 degrees F for 1/2 - 3/4 of an hour.