1/2 c. milk
1 slice white bread
1 1/2 to 2 lb. ground beef
1 egg
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic salt
2 tbsp. shortening
1 can beef bouillon, broth
1 (#2) can pineapple chunks and juice (2 1/2 c.)
1/2 c. chopped green pepper
1/4 c. wine vinegar
1/2 c. sugar
2 tbsp. soy sauce
1/2 tsp. salt
1 tsp. Accent
2 tbsp. cornstarch

Pour milk over torn up bread. Combine with beef, egg, salt, pepper and garlic salt. Wet fingers and form mix into walnut size balls. Brown balls in shortening or broil in oven turning frequently.

Combine in small saucepan all other ingredients except cornstarch. Simmer 15 minutes.

Moisten cornstarch in a little water and add to sauce stirring. Simmer until thick and boil, 2-3 minutes. Add drained meatballs. Serve over rice or chow mein noodles.