Rogue Dutch Oven Cookers

Spicy Sweet-Sour Appetizer Meatballs
  
1 ( 20-ounce ) can pineapple chunks, drained, reserving liquid
3/4 cup unseasoned dry bread crumbs
1/8 teaspoon garlic powder
1 egg, slightly beaten
1 pound ground beef
1 pound ground pork  ( not sausage )
1¼ cups sugar
2 tablespoons cornstarch
1 cup chicken-flaver bouillon
1 cup liquid ( remaining pineapple liquid) + water to make 1 cup
½ cup habanero ketchup*
1 garlic clove, minced
½ cup vinegar
1 small green bell pepper, cut into ½-inch pieces
1 small tomato, cut into wedges


In a large mixing bowl combine 1/3 cup reserved pineapple liquid, bread crumbs and garlic powder; blind well. add egg, ground meats; mix well. Place 16 charcoals under 14" Dutch oven. Shape meats into 1-inch balls; place into Dutch oven. Brown thoroughly on all sides, about 20 to 25 minutes. Meanwhile, in 10" Dutch oven over 10 charcoals, combine sugar, cornstarch, and bouillon; mix well. Add 2/3 cup liquid, ketchup, vinegar, and garlic; cook and stir until thickened and bubbly. Add pineapple chunks and bell peppers; cook until thoroughly heated. Pour this sauce over meat balls. Let cook until bell peppers are simi-soft. Garnish with tomato wedges.
    

* don't like spicy, just use ketchup.