Ouma's sweet-and-sour meatballs

My Gran says this recipe is awesome. She makes it often and says it comes out perfect every time. If you've ever tasted her cooking, then I don't need to test the recipe to believe her:

Serves 4-6

60g (75ml) raw rice
500g beef mince
1 clove of garlic, crushed
1 egg, beaten
10ml dry sherry
10ml soya sauce
Seasoned flour for coating
oil for deep frying

Sweet-and-sour sauce:
440g can pineapple, chunks, drained, chopped, juice reserved
1 red pepper, seeded and diced
10ml soft brown sugar
30ml soya sauce
30ml white vinegar
15ml cornflour mixed into a paste with 30ml water
15ml finely chopped parsley

Cook rice in boiling salted water until cooked. Combine rice, mince, garlic, egg, sherry and soya sauce in a mixing bowl. Form 15ml amounts into balls, toss in seasoned flour to coat, shaking off excess. Deep fry in hot oil until well browned and cooked through.

Sauce:
Combine reserved pineapple juice with red pepper, sugar, soya sauce and vinegar in a pan. Stir in cornflour paste, stir over medium heat until sauce boils and thickens. Add pineapple and parsley, stir until heated through.
Add meatballs to sauce, simmer until heated through. 

Serve with tossed green salad/assorted vegetables/as desired

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