1 lb. ground pork sausage
1 lb. lean ground beef
1 egg, slightly beaten
1 1/2 tsp. snipped parsley
1 1/3 c. chopped onion
1 tsp. salt
1/8 tsp. pepper
2 slices bread, crumbled
2 tbsp. milk
1/4 c. vegetable oil
1 (8 oz.) can crushed pineapple
1/2 c. packed brown sugar
1 tbsp. cornstarch
1/2 tsp. salt
1/2 c. water
6 tbsp. vinegar
1/2 c. green pepper strips

Mix sausage, beef, egg, parsley, onion, the 1 teaspoon salt and pepper. Combine bread and milk; add to meat mixture. Shape in tiny meatballs. In skillet on thermostatically controlled Gas burner set at 375 degrees, brown meatballs in 2 tablespoons of the oil, adding more oil as needed; drain.

Drain pineapple, reserving syrup. In saucepan, combine brown sugar, cornstarch and remaining salt. Slowly stir in water, vinegar and reserved pineapple syrup. Bring to a boil over medium gas flame. Stirring constantly, simmer 5 to 7 minutes, or until thick.

Add pineapple, green pepper and meatballs; heat through. Keep warm in chafing dish. Makes about 6 1/2 dozen meatballs.