Preparation
Step 1
For meatballs, combine bread crumbs, egg, milk and pepper until well combined. Add ham, mix well.
Step 2
Shape into small meatballs using #24 scoop. Place on parchment-paper lined full sheet pan.
Step 3
Bake in preheated 400°F standard oven 20 to 25 minutes. Cool. Refrigerate until ready to use (May be made up to 2 days ahead).
Step 4
When ready to use meatballs, make sauce by combining pineapple juice, vinegar, sugar, soy sauce, chicken bouillon, and butter into cornstarch until smooth. Bring to boil on medium heat, stirring frequently. Boil and stir until thickened and clear.
Step 5
Add meatballs to sauce. Simmer, uncovered, 5 to 8 minutes or until meatballs are heated through. Serve in chafer.