Sweet and Sour Meatballs

Les Seglin was one of the specialists in the Conservation office, and his wife Bev shared the administrative assistant job with Grace. This recipe is from their daughter, Patti Paley. Patti says, "Great for electric frypan!" Serves 4 to 6.

• 5 beef bouillon cubes
• ¼ cup water
• 1½ pound lean ground beef
• 1 cup soft bread crumbs
• ¾ cup chopped onion
• 1 egg
• 1 20-ounce can pineapple chunks
• 1/3 cup Realemon juice
• 3 tablespoon brown sugar
• 2 tablespoon soy sauce
• 1 teaspoon ground ginger
• 2 tablespoon cornstarch
• 1 large green pepper, chopped

In a small saucepan dissolve 2 bouillon cubes in water.

In a large bowl, combine beef, crumbs, onions, bouillon liquid, egg. Mix well. Shape into meatballs.

Brown meatballs, pour off fat

In a 2 cup measure, combine ¼ cup pineapple syrup, Realemon, sugar, soy sauce, bouillon, and ginger. Add to meatballs. Cover. Simmer 20–25 minutes.

Combine remaining pineapple syrup and cornstarch Stir into meatballs, cook and stir until thickened.

Add pineapple and green pepper. Heat through.

Serve over white rice.

Source: Grace's recipe file