Sweet & Sour Meatballs

Cooking Instructions

Position racks to divide oven in thirds. Heat to 425°F. Have ready 2 large rimmed baking sheets (jelly-roll pans) or 3 smaller rimmed sheets. Line with foil (for easy cleanup); coat lightly with nonstick spray.

Put milk into a medium bowl; crumble in bread; let soak 1 to 2 minutes. Add remaining meatball ingredients and mix with your hands until well blended, adding a little more milk if mixture seems dry.

Line work surface with waxed paper. Pat meatball mixture into an 8-in. square. Cut in 1-in. squares (you’ll have 64). Wet hands with cold water; roll squares into balls. Place on large baking sheet (or 2 smaller), peppers on other baking sheet.

Bake meatballs on lower oven rack, peppers on upper, turning meatballs over once, 15 minutes or until cooked through and peppers are slightly charred.

Meanwhile mix Sauce ingredients in a saucepan. Bring to a simmer and cook 3 to 4 minutes, stirring occasionally, until syrupy.

Shortly before serving: Transfer meatballs and peppers to a serving dish. Add sauce; toss gently to coat. Stir in pineapple; sprinkle with reserved scallions.