Sweet and Sour Meatballs

1 (20 ounce) can unsweetened pineapple chunks
1 egg
1 cup soft bread crumbs
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds lean ground beef
2 large green peppers
1 cup chicken broth
1/2 cup sugar
3 tablespoons cornstarch
1/2 cup cider vinegar
3 tablespoons reduced-sodium soy sauce
6 cups hot cooked rice

Drain pineapple, reserving 1/2 cup juice (discarding remaining juice or save for another use). Set the juice and pineapple aside. In a bowl, combine the egg, bread crumbs, garlic, salt and pepper. Crumble beef over mixture and mix well. Shape into 40 meatballs. Bake meatballs at 400 degrees for 15-18 minutes, or until centers are no longer pink.

Cut green peppers into chunks. Add broth, peppers and reserved pineapple to meatballs in a large skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes.

Meanwhile, combine sugar and cornstarch in a bowl. Stir in the vinegar, soy sauce and reserved pineapple juice until smooth. Add to meatball mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.