Sweet & Sour Chicken Meatballs

Last night's Dinner was Sweet & Sour Chicken Meatballs from AllRecipes.com.  They were a great way to use up some ground chicken that I had in the freezer.  Tuesday night Matt seemed to be jonesin' for a taco, so I decided to keep tacos in the game for this week and shift the fish & pork chops to next week.
Back to the recipe: it was alright.  I made it mostly as written, but ended up with a 280 ml can of broth and 680ish ml can of tomato sauce, so I left out the ketchup.  I also used red peppers instead of green, left out the carrots, and chopped up the half-zucchini that wasn't grated into the meatballs to add to the sauce.  I also added more vinegar and a touch of Tabasco sauce, because the sauce was tasting a little bland.  I used breadcrumbs instead of a slice of milk-soaked bread, and the meatballs still seemed pretty wet.  They cooked nicely in the sauce, though.
Moving on: there was a lot of sauce.  Once Matt and I had dinner and I had packed up some for lunches, there was still half a big skillet of sauce & vegetables left.  I froze them to use as the base for a pork stir fry another week.  To be honest, if I do repeat this recipe, I will probably do it with pork instead of meatballs.  Unless Matt requests it with meatballs, which would be a surprise, since he apparently hates chicken.  The point I am trying to make is that the sauce was good, but I just don't think we're chicken meatball people.  That said, I will be having leftovers for lunch and supper today.