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