Hawaiian Meatballs

• 2 lb. lean ground chuck
• 2 eggs, beaten
• 1/4 c. bread crumbs
• 1 onion, chopped fine
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 c. oil (in skillet)
• 1 (19 oz.) can pineapple chunks
• 3 Tbsp. cornstarch
• 2 Tbsp. soy sauce
• 3 Tbsp. cider vinegar
• 1/4 c. packed brown sugar
• 1/4 c. catsup
• 1 or 2 green peppers, cut in strips

1. Combine ground chuck, eggs, crumbs, onion, salt and pepper in a bowl; mix.
2. Shape into 1-inch balls.
3. Brown in hot oil in skillet, turning to brown all sides.
4. Remove meatballs (not thoroughly cooked).
5. Reserve 2 tablespoons pan drippings in skillet.
6. Drain pineapple, reserving juice.
7. Add enough water to juice to measure 1 1/4 cups liquid mix.
8. Mix cornstarch, 1/4 cup pineapple/water mixture, soy sauce, vinegar, brown sugar and catsup with reserved drippings in skillet.
9. Simmer until thickened, stirring frequently. Add meatballs, pineapple chunks and green pepper.
10. Simmer 20 minutes.

lean ground chuck, eggs, bread crumbs, onion, salt, pepper, oil, pineapple, cornstarch, soy sauce, cider vinegar, brown sugar, catsup, green peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=956601 (may not work)