I can’t think of a better game day or cocktail party appetizer than these retro meatballs. With a sticky, sweetandsour pineapple glaze, they remind me of the 60s, when the tiki bar trend really flourished in New York City. The key to keeping these tender is to not overwork the mix of pork, veal and chicken. Make extra, they will fly off of the potluck table.

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