1 lb. ground beef
1 egg
1/2 c. Contadina bread crumbs
1/2 c. milk
1/4 c. finely chopped onion
2 tsp. parsley flakes
1/2 tsp. salt
1/8 tsp. ground allspice
1/8 tsp. pepper

SWEET AND SOUR SAUCE:

1/2 c. packed brown sugar
1 tbsp. cornstarch
1 can (13 1/4 oz.) pineapple chunks
1/3 c. vinegar
1 tbsp. soy sauce
1 sm. green pepper, chopped

Mix all the ingredients for the meatballs. Roll into 1 inch balls. Cook in oven for 30 minutes or until done. Drain fat.

Swedish Meatballs: Mix either 2 cans: (1 cream of mushroom soup, 1 cream of chicken soup) together. Thin with milk. Or 1 can cream of chicken soup and 1 can cream asparagus soup. When sauce is well mixed, pour into 12 inch skillet and add meatballs. Bring to boil, serve with rice and vegetables.

Sweet and Sour Meatballs: Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat. Add meatballs. Cover; simmering, stirring occasionally, 10 minutes. Stir in green pepper. Cover; simmering until crisp tender, 5 minutes. 4 servings.