• In a large mixing bowl, mix all the meatball ingredients. Combine well. Shape beef mixture into even-sized balls about 1-inch in diameter.
• Pre-heat oil in a large skillet over medium high heat. After about 2 minutes when oil is hot enough, or if using a thermometer, temperature reaches 350 F degrees, drop the meatballs into the skillet. Cook half of the batch at a time and do not crowd the skillet. Pan fry and cook the meatballs for about 7 to 8 minutes, turning around to brown evenly.
• Drain the meatballs on parchment paper to remove excess oil. When meatballs are slightly cooler, skewer the meatballs through long cocktail picks or use pre-soaked bamboo skewers. Alternately thread the beef meatballs with cubes of fresh pineapple in between. If using cocktail picks thread one meatball and one pineapple cube in each. If using bamboo skewers, thread 2 or 3 meatballs alternating with 2 or 3 pineapple cubes. Set aside.

To make the Sweet Sour sauce:

•  In a small sauce  pan, over medium heat, sauté in a tablespoon of vegetable oil, the garlic, onions, ginger for 2 minutes.
• To the same sauce pan, add the catsup and fry for about 1 to 2 minutes over medium heat. Add the vinegar, granulated sugar, pineapple juice, red pepper flakes and water. Blend well. Season with salt and black pepper powder. Cover and continue cooking for a minute.
• Separately, in a small bowl, dilute the cornstarch in water and using a whisk, blend well till there are no more lumps. Add this cornstarch mixture to the sauce pan with the vinegar mix. Bring to a boil in about 2 minutes. The sweet sour sauce will get thick. Lower heat to a slow simmer for one minute then remove from stove top. The mixture has sugar and may burn if kept on heat for a prolonged period.
• TO SERVE: Skewer meatballs and pineapple cubes alternately through long cocktail picks or bamboo skewers. Brush sweet-sour glaze over meatballs and fruit cubes. Serve warm as appetizers.
• COOK'S COMMENTS : You can substitute ground pork instead of beef if preferred. Or you can use a combination of ground beef and pork (in equal parts) for this recipe.
• Ingredient Info: Oyster sauce is a thick, salty-sweet, dark brown liquid popularly used as a base for Asian dishes. Traditionally, it was made by slowly simmering oysters in water till the liquid caramelized. Today, most brands sold in major supermarkets and Asian markets consist of sugar, salt, cornstarch, soy sauce, oyster extracts. There are also vegetarian oyster sauce products available. Find this product at online sources or major food stores.
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