1 lb. ground beef
1/3 c. milk
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. fine soft bread crumbs
1/2 c. finely chopped walnuts
1/4 c. finely chopped onions
1 egg, beaten
1/4 c. flour
1/3 c. salad oil
1 can pineapple tidbits (8 3/4 oz.)
1/2 c. beef broth (dissolve 1 beef cube in 1/2 c. hot water)
3 tbsp. soy sauce
1 tbsp. vinegar
1/4 c. sugar
1/2 c. water
2 tbsp. cornstarch
1 green pepper (cut in strips)
1 firm lg. fresh tomato, cut in wedges

Lightly mix the beef and a blend of the milk, seasoning, and crumbs. Then mix in the walnuts and onion and shape into balls. Beat egg with flour and coat meatballs with mixture. Drain on wire rack. (Put wax paper under rack to catch drips.)

Brown meatballs evenly on all sides in hot oil in a large heavy skillet. Remove all but 1 tablespoon of the oil and push meatballs to one side of the skillet.

Pour in syrup from pineapple tidbits, the next 4 ingredients (beef broth, soy sauce, vinegar and sugar) and a mixture of water and cornstarch. Stir until blended.

Mix in pineapple and green pepper; bring to rapid boil, stirring constantly. Cook 3-4 minutes; stir in tomato and move meatballs through mixture. TRY NOT TO BURN MEATBALLS! This can then be put in a crock pot on warm setting. Makes 20 meat balls.