Oriental Meatball Salad

• 2 beaten eggs
• 1/2 c. milk
• 3 c. soft bread crumbs
• 1 tsp. onion salt
• 2 Tbsp. cornstarch
• 1 lb. ground beef or chuck
• 2 Tbsp. cooking oil
• 1 (8 1/4 oz.) can pineapple chunks
• 2 medium green peppers, cut into 1/2-inch squares
• 2 medium carrots, sliced
• 2 stalks celery, sliced
• 1/2 c. packed brown sugar
• 1/3 c. vinegar
• 2 Tbsp. soy sauce
• 2 tomatoes, in wedges
• shredded lettuce
• 1/8 tsp. black pepper

1. In bowl, combine eggs and milk; stir in bread crumbs, onion salt and pepper.
2. Add ground beef; mix well.
3. Shape into
4. 3/4-inch meatballs.
5. Cook meatballs in hot cooking oil about 10 minutes or until done, turning frequently.
6. Drain off fat.
7. Drain pineapple, reserve juice.
8. Add water to reserved juice to make 3/4 cup liquid.

eggs, milk, bread crumbs, onion salt, cornstarch, ground beef, cooking oil, pineapple, green peppers, carrots, stalks celery, brown sugar, vinegar, soy sauce, tomatoes, shredded lettuce, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=204923 (may not work)