Preheat oven to 400 degrees. Shape meatballs (1 1/2 teaspoons or a small cookie scoop). Place on a greased baking sheet. Bake for 10-12 minutes until browned and no longer pink in the middle. While the meatballs are baking, mix the cornstarch with 1/4 C. of water. Add the mixture to the sauce and stir well. In a large skillet add the sauce and pineapple, bring it to a boil, whisking constantly. When thickened, reduce heat to low and let simmer for 3-4 minutes. Add the cooked meatballs to the sauce and gently toss so they are glazed. Serve over steamed rice and topped with sesame seeds. Sauté cabbage with 1 T. of butter and your favorite seasoning.
