1 1/2 lbs. ground beef
3/4 c. quick or old fashioned oats
1 (5 oz.) can water chestnuts
1/2 tsp. onion salt
1/2 tsp. garlic salt
1/4 tsp. salt
1 tbsp. soy sauce
1 egg
1/2 c. milk
Dash red pepper seasoning (optional)

SAUCE:

20 oz. can crushed pineapple
1 c. packed brown sugar
2 tbsp. cornstarch
1 c. beef bouillon
1/2 c. vinegar
2 tsp. soy sauce
1 chopped green pepper

For Meatballs: Combine all ingredients and shape into 1 - 1 1/4 inch balls. Brown in frying pan and drain off fat.

For Sauce: Mix sugar and cornstarch in medium sized pan. Drain pineapple, reserving juice. Add juice, bouillon, vinegar, and soy sauce. Bring to boil, stirring constantly, until boiling mixture clears and thickens (about 1-2 minutes). Stir in green pepper and pineapple. Add sauce to meatballs and simmer about 5-10 minutes. Serve hot with appetizer picks or over rice for main dish.

Note: The oats keep it juicy and the water chestnuts add a light crunch! My most asked for recipe ever.