Sweet and Sour Meatballs

1 1/2 lbs. ground chuck
3/4 c. quick oats
1/2 c. chopped onion
1/3 c. milk
1 egg
2 T. soy sauce
3/4 t. salt
1/8 t. pepper
1/8 t. garlic powder

Combine all ingredients. Form 1" balls. Bake at 425 degrees in a sprayed jelly roll pan for 12 minutes.

Sauce: 
20 oz. chunk pineapple, drained
1 can beef broth
2 green peppers, chopped
8 oz. can sliced water chestnuts, drained
2/3 c. maple syrup
2 T. soy sauce
1/8 t. garlic powder
1/2 c. vinegar
1/3 c. cornstarch

Combine all ingredients, except vinegar and cornstarch in 12" skillet. Bring to a boil over medium high heat. Reduce heat. Cover. Simmer 5 minutes. Gradually add combined vinegar and cornstarch. Cook over medium heat, stirring constantly until thickened and clear. Stir in hot meatballs. Transfer to chafing dish or lined crockpot, set on keep warm, to serve.