I found this recipe years ago in my favorite cookbook, The Best of Mennonite Fellowship Meals. Everyone but Cory liked it, but it's kind of grown on him so he likes it now. It helps that he likes pineapple, because he didn't used to, and that's the main reason he didn't like this.
I usually make the meatballs a day or two ahead of time and refrigerate them. Then, when I'm ready to use them, I just pull them out. Also, by changing the seasonings and adding some garlic and Italian seasoning, these meatballs are great for spaghetti. Oftentimes I'll use half of them for spaghetti and freeze the other half to use another time. Yes, I know you can buy frozen meatballs in the grocery store, but I'm sure these are better, and they cost less too.