Sauce:

1 no. 2 can (20 oz.) pineapple chunks, drained/reserved
1/2 c. sugar
2 tbsp. cornstarch
1/4 c. wine vinegar
4 beef bouillon cubes
1/2 c. chopped green pepper
1/2 tsp. salt
reserved pineapple juice
2 tbsp. soy sauce
1 tsp. monosodium glutamate

Add pineapple and green pepper to meatballs.

Mix sugar, salt, and cornstarch. Add juice a little at a time. Add vinegar to the paste, then soy sauce, bouillon cubes, and MSG. Heat to boiling. Pour over meatballs. Put in crock pot. Heat on low for at least 3 hours--I cook on low all day.

Meatballs:

Pour milk over crumbled bread. Add meat, egg and seasonings. Mix well. Form into walnut-sized balls. Brown in shortening. Shake pan to help balls retain shape. Place in saucepan.