1Heat oven to 375°F. Measure 1/3 cup of reserved pineapple liquid; set remaining liquid and pineapple aside. In large bowl, combine 1/3 cup pineapple liquid, bread crumbs and garlic powder; blend well. Add egg and ground meats; mix well. Shape into 1-inch balls; place on ungreased 15x10x1-inch baking pan.
2Bake at 375°F. for 20 to 25 minutes or until browned and thoroughly baked.
3Meanwhile, in medium saucepan, combine sugar, cornstarch and bouillon; mix well. Add 1 cup liquid, ketchup, vinegar and garlic; cook and stir over medium-high heat until thickened and bubbly. Add pineapple chunks and bell pepper; cook until thoroughly heated.
4With slotted spoon, transfer hot cooked meatballs to 2-quart casserole or serving dish. Spoon warm bell pepper mixture over meatballs; mix gently. Garnish with tomato wedges.