1 c. soft bread crumbs
1 tsp. salt
1/8 tsp. black pepper
1/2 c. chopped onion
1/2 c. milk
3 tsp. soy sauce
1 lb. ground beef
3/4 c. sugar
1 1/2 tbsp. cornstarch
1/4 tsp. ground ginger
1 c. pineapple juice
2 tbsp. vinegar
1 tbsp. butter
1 (8 oz.) can water chestnuts, drained and cut into 1/4 inch slivers
2 (1 lb.) cans bean sprouts
1 c. coarsely chopped green pepper

Combine bread crumbs, salt, pepper, half the onion, milk, 2 teaspoons soy sauce and the ground beef. form into balls, using about 2 tablespoons of the mixture for each.

Place meat balls in a shallow baking pan and bake in preheated 350 degree oven for about 30 minutes or until browned.

Combine sugar, cornstarch and ginger. Add pineapple juice, vinegar, remaining soy sauce and butter. Cook over low heat until thickened, stirring constantly. Add water chestnuts and heat.

Combine bean sprouts, remaining onion and green pepper. Simmer until onion is tender. Drain off liquid. Spoon bean sprout mixture on plates, top with meatballs and pour sauce over meatballs.