Meatballs:

2 lbs. ground beef
1 1/2 cups bread crumbs
2 eggs
1/2 cup milk
1/2 tsp. oregano
1 tsp. parsley
Parmesan cheese (to taste)
Dash pepper
Dash garlic

Mix together all ingredients. Roll into small balls. Fry in pan. Refrigerate or freeze until needed.

Sauce:

2 cans pineapple chunks for 12 oz. pineapple juice
1/2 cup vinegar
2 tbsp. soy sauce
2 tbsp. cornstarch
5 tbsp. sugar
2/3 cup beef broth
6 tbsp. water

Drain juice from pineapple chunks. Set chunks aside for later. Mix together pineapple juice, vinegar, soy sauce, sugar, and beef broth in a saucepan. Bring to a boil. Mix together cornstarch and water, and add to boiling mixture. Stir continuously. Sauce will go thick and clear (approx. 5 minutes).

Meatballs and sauce can be made ahead and kept separately until needed. Mix sauce and meatballs together to serve and keep warm in a crock pot. Add pineapple chunks at last minute.