1 1/2 pound ground lamb
1 package dry onion soup mix
2 tbsp cornstarch
2 tbsp brown sugar
1/2 cup vinegar
1/3 cup low sodium soy sauce
2 cups pineapple chunks, drained, liquid reserved
pineapple liquid

Combine the lamb, and onion soup mix. Form lightly into 3/4″ meatballs. Brown the meatballs in a non-stick skillet. Drain off fat. Combine the remaining ingredients except pineapple chunks. Cook them in a separate pan until juice is clear and slightly thickened. Pour the pineapple mixture over the meatballs. Simmer covered for 30 minutes; add pineapple chunks and heat through. Makes 75 cocktail sized meatballs.