Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Milk 2 Stalks celery, sliced
2 Eggs 1/2 c Brown sugar, packed
3 c Soft bread crumbs 2 tb Corn starch
1 ts Onion salt 1/2 c Dry white wine
1 lb Ground beef 1/2 c Vinegar
2 ts Peanut oil 2 tb Soy sauce
8 1/4 oz Pineapple chunks 2 Tomatoes, wedged
2 Green peppers, cut 1/2" sqs. Shredded lettuce
2 Carrots, sliced

Combine eggs and milk, stir in bread crumbs, onion salt and 1/8 tsp.
pepper. Add ground beef and mix well. Shape mixture into 3/4"
meatballs. In skillet, cook meatballs in peanut oil about ten minutes
or until done, turning frequently. Drain the meatballs.Drain
pineapple, reserving juice. Add water to reserved juice to make 3/4
cup liquid. Combine pineapple chunks, green pepper, carrot, celery
and meatballs; set aside. In a small saucepan combine brown sugar and
cornstarch; stir in the 3/4 cup pineapple liquid, wine, vinegar and
soy sauce. Cook and stir until thickened and bubbly. Pour hot
mixture over meatball mixture. Cover and chill. To serve, carefully
stir tomatoe wedges into meatball mixture or reserve tomatoe wedges
and arrage along edges of plates. Place shredded lettuce on
individual plates; spoon meatball mixture on top.

Note: This recipe appeared in the Waycross Journal-Herald 17th Annual
Cookbook, Friday, November 16, 1990 and was submitted by Lou Ann
Bailey of Folkston, Georgia.

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