Mix ingredients, shape into 20 (1 1/2 inch) balls. Cook in ungreased 9x13 pan in 400 degree oven until light brown, 20 to 25 minutes.
Sweet and Sour Sauce:
Cook meatballs as directed above; remove from cookie sheet, set aside.
Mix brown sugar and cornstarch in saucepan. Stir in juice from pineapple, ginger and dry mustard. Heat to boiling, stirring constantly; reduce heat. Add meatballs and pineapple. Cover, simmer, stirring occasionally, 5-10 minutes. Stir in green and red pepper. Cover; simmer until crisp-tender, 5 minutes. Keep warm in chafing dish or crock-pot.
Make approximately 24-28 (about 1 1/2 ") size meatballs.
-I wait to add the peppers until just before serving. It helps keep the veggie colors bright.