1 beaten egg
1/4 c. fine dry bread crumbs
1/4 c. milk
2 tbsp. snipped parsley
1 tsp. dry mustard
1/4 tsp. salt
Dash pepper
1 lb. ground beef
15 1/4 oz. can pineapple chunks
2 tbsp. catsup
2 tbsp. vinegar
1 tbsp. cornstarch
1 tbsp. brown sugar
1 tbsp. soy sauce
1/2 tsp. beef bouillon granules
1 green pepper, cut into strips

In a bowl, combine egg, bread crumbs, milk, parsley, mustard, salt and pepper. Add beef. Mix well. Shape into 1" meatballs. Place in a 15"x10"x1" baking pan. Bake in 350 degree oven for 15 to 18 minutes or until done; drain.

Drain can of pineapple chunks, reserving juice. Add water to juice to make 1 cup. In a saucepan combine juice mixture, catsup, vinegar, cornstarch, brown sugar, soy sauce, instant beef bouillon granules and dash ground red pepper. Cook and stir until thickened and bubbly. Add pineapple and green pepper. Add meatballs; heat through. Serves 10.