1 1/2 lbs. ground beef
1/4 c. grated onion
1/4 c. bread crumbs
1 egg
2 tbsp. water
2 tsp. salt
1/8 tsp. pepper
2 tbsp. oil
1 can pineapple chunks (undrained)
1/2 c. vinegar
1/2 c. sugar
3 tbsp. cornstarch
1/2 c. diced green peppers (optional)
4 oz. can mushrooms (optional)
2 tbsp. La Choy Brown Gravy sauce

Combine meat, onions, bread crumbs, beaten egg, water, salt and pepper. Mix well. Form into balls. Brown in oil.

Sauce: Combine undrained pineapple chunks, vinegar, sugar, cornstarch and brown gravy sauce in small saucepan. Cook over medium heat until mixture thickens and begins to boil.

Add pineapple mixture to meatballs along with peppers and mushrooms. Cook another 5 minutes. Serve as main course or entree.

This recipe evokes memories of a lovely summer day spent with friends aboard their boat on Lake Winnipesaukee. At lunchtime, she went into the galley and emerged a short time later with these meatballs, corn on the cob and other delicious foods. Since then this recipe has become a family favorite.