1 1/2 lb. ground beef
3/4 c. uncooked oatmeal (quick or old fashioned)
1 can (5 oz.) water chestnuts, drained & finely chopped
1 tsp. monosodium glutamate
1/2 tsp. onion salt
1/2 tsp. garlic salt
1 tbsp. soy sauce
Dash liquid red pepper
1 egg
1/2 c. milk
1 can (8 1/2 oz.) crushed pineapple
1 c. firmly packed brown sugar
2 tbsp. cornstarch
1 c. beef bouillon
1/2 c. vinegar
2 tsp. soy sauce
1/3 c. chopped green pepper

Combine first 10 ingredients. Mix well. Shape into small balls, using about 2 tablespoons of the mixture for each ball. Put under broiler until brown on all sides. Shake pan frequently to keep balls round. Drain off grease.

Drain pineapple. Reserve juice. Mix together sugar and cornstarch in pan. Add pineapple juice, bouillon, vinegar and 2 teaspoons soy sauce. Bring to boil, stirring constantly until thickened and clear. Boil 1 minute. Stir in green pepper and pineapple. Add sauce to meat balls. Simmer about 10 minutes. Spear meat balls with wooden picks and serve in sauce in chafing dish as hors d'oeuvres.