1 can beef bouillon (or use bouillon cubes)
1 lg. can pineapple chunks
1/2 c. green pepper, chopped
1/4 c. wine vinegar
1/2 c. sugar
4 tbsp. soy sauce
1/2 tsp. salt
2 tbsp. cornstarch

Combine all ingredients except cornstarch. Heat to simmering. Moisten cornstarch in small amount of water. Add to sauce, stirring constantly. Pour over meat balls and simmer 20 minutes. Serve over steamed rice and chow mein hard noodles (in can).