Jackie'S Hawaiian Meat Balls

• 2 lb. chopped meat
• bread crumbs
• 3 cloves garlic, crushed
• 2 Tbsp. fresh parsley, chopped
• 2 eggs
• salt
• pepper
• 1 Tbsp. curry powder
• 1 green pepper, chopped
• 2 onions, diced
• 2 pkg. Birds Eye Hawaiian vegetables
• 1 large can pineapple juice
• 1 (20 oz.) can pineapple tidbits
• 4 to 6 Tbsp. flour

1. Make bite size meat balls from first 8 ingredients.
2. Using a large casserole, fry them until browned.
3. Add green pepper and onions and cook slowly for a few minutes.
4. When meat balls are done, add Hawaiian vegetables and about 3/4 of pineapple juice. Add more juice if necessary during cooking; sauce should be plentiful but not watery.
5. Steam for about one hour.
6. Then, thicken by blending flour into some of sauce until smooth and stirring mixture back into casserole.
7. Add the pineapple about 15 minutes before serving; if added too early it may camouflage the more delicate flavors.
8. I judge the amount of spices and ingredients to taste or guess, so you can juggle them, too.
9. Serve over rice flavored with sherry.
10. Great at buffet dinners.

chopped meat, bread crumbs, garlic, fresh parsley, eggs, salt, pepper, curry powder, green pepper, onions, hawaiian vegetables, pineapple juice, pineapple tidbits, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=558076 (may not work)