Lana's Sweet and Sour Meatballs

Set the oven temperature to 400 degrees F (200 degrees C) and apply a thin layer of oil to a large baking pan with sides.

Prepare the meat mixture by combining ground beef, bread crumbs, chopped onion, eggs, Worcestershire sauce, sugar, salt, ginger, and pepper in a large mixing bowl until uniform. Roll the mixture into one-inch balls and arrange them in a single layer on your prepared tray.

Bake the meatballs for 10 to 15 minutes. Take them out of the oven; they will still be partially raw inside.

To prepare the sauce, measure out pineapple juice into a one-cup container. Fill to the one-cup mark with water, if needed. Keep the pineapple pieces separate for now.

Transfer the pineapple juice liquid into a large saucepan over medium heat. Mix in the brown sugar, a third of a cup of water, vinegar, soy sauce, cornstarch, ginger, and seasoned salt. Allow the mixture to thicken by cooking covered for 3 to 5 minutes.

Incorporate the pineapple, bell peppers, and carrots into the sauce, then carefully stir in the meatballs. Cook everything together, uncovered, for approximately 20 minutes until the meatballs are thoroughly heated. The internal temperature of the meat should reach at least 160 degrees F (71 degrees C).