Preheat oven to 350. In a large bowl, combine bread crumbs, egg, garlic and pepper flakes. Add sausage: mix lightly but thoroughly. Shape into 1″ meatballs.
Place meatballs on a greased rack in a shallow baking pan. Bake 20-25 minutes or until no longer pink.
Meanwhile in a large skillet, heat oil over medium-high heat. Add onion, pepper, ginger, allspice and cumin. Cook and stir 6-8 minutes or until vegetables are tender. Stir in 1/2 cup broth, coconut milk, and chili sauces; bring to a boil.
In a small bowl, mix cornstarch and remaining broth until smooth; stir into sauce mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in meatballs, pineapple and soy sauce; heat through. Serve with rice.