2 lbs. ground beef
1/2 c. filler (bread crumbs, Rice Chex, etc.)
2 eggs
3 tbsp. flour
1 tsp. each of salt & pepper
1 lg. green pepper, diced
1 1/2 c. chicken bouillon
1 (20 oz.) can pineapple (chunks)
1/2 - 3/4 c. pineapple juice from above can
2 tbsp. soy sauce
2 tbsp. cornstarch
1/2 c. vinegar
3/4 c. sugar

MEATBALLS: Combine meat, eggs, flour, salt, pepper and meat filler. Shape into small meatballs and place in electric skillet. Add enough water to cover about 1/2 to 3/4 full and boil at 300 degrees. When firm, roll for even cooking. Cook until water evaporates and fat is cooked out. Remove meatballs and keep warm.

SAUCE: Pour out all but 1 tablespoon of grease from skillet. Add 1/2 cup of bouillon, green pepper and drained pineapple. Cover and cook over medium heat for 10 minutes.

Mix all remaining ingredients and add to pineapple and peppers. Cook, stirring constantly until mixture comes to a boil and thickens.

Add meatballs and simmer 15 minutes.

HINT: Prepare ahead of time, refrigerate or freeze; then warm in microwave or crockpot prior to serving.

VARIATION TO SWEET AND SOUR MEATBALLS: Sweet and Sour Kielbasa: Substitute kielbasa for meatballs; boil kielbasa to remove fat. Cut into small bite size pieces. Prepare sauce and continue recipe.