1 c. fine bread crumbs
1 1/2 lbs. ground beef
1 c. finely chopped onions
2 eggs, slightly beaten
1 tsp. nutmeg
1 c. milk
1/2 lb. pork sausage
1 1/2 tsp. salt
1/2 tsp. pepper
1 tsp. poultry seasoning

Soften bread crumbs in 1 cup milk. Add meat, onions, eggs and seasonings, mix thoroughly. Shape into about 96 meat balls. Place in jelly roll pan, and brown in oven for about 10 minutes. These can be made the day before used. Mix with sauce several hours before serving.

SAUCE:

Mix together in saucepan, 1/2 cup brown sugar, 4 tablespoons cornstarch, 1 teaspoon salt, 1 cup vinegar and 1 tablespoon soy sauce. Drain syrup from a #2 can of pineapple chunks and add enough straight from the can beef bouillon to make 2 cups liquid. Cook until slightly thick, stirring constantly. Add 2 green peppers, cut in squares, 1 medium onion, cut in squares, and pineapple chunks. Cook 3 minutes; no longer. Add meat balls. 96 meat balls.

When making meat balls, always dip your finger in water before rolling the balls. This will prevent stickiness.