2 lb. lean ground beef
2 c. bread crumbs
1/2 c. milk
1 egg
Garlic salt
1/4 c. flour
1/4 c. oil
1 (13 1/4 oz.) can pineapple chunks
1 (8 oz.) can tomato sauce
2 sm. green peppers, cut into chunks
3 tbsp. white vinegar

In large bowl, mix well first 5 ingredients and 1 1/2 teaspoons salt; shape into 1 1/2 inch balls. On waxed paper, coat meatballs with flour.

In skillet over medium heat, in hot oil, cook meatballs a few at a time until browned; drain fat. In same skillet, heat to boiling pineapple and its liquid, tomato sauce, green peppers, vinegar and salt. Return meatballs to skillet. Reduce heat to low; cover and simmer 15 minutes. Serves 8.