Preheat oven to 350°F. In a medium bowl, combine all ingredients for the meatballs until well mixed. Shape into approx. 100 (1-inch) meatballs. Place meatballs on jellyroll pans or shallow roasting pans. Bake 18-20 minutes until browned.
Transfer meatballs to a slow cooker and set on low for 4 hours.
Sauce: Meanwhile, prepare sauce by draining pineapple into a medium saucepan. Set pineapple aside. Stir cornstarch into pineapple juice and continue to stir over medium heat until cornstarch is dissolved. Add remaining sauce ingredients and continue to stir until sauce becomes, thick, about 5 minutes. Add sauce and pineapple to slow cooker and cover.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.