1 lb. ground beef
2 eggs, slightly beaten
1 med. onion, chopped
1/2 c. seasoned dry bread crumbs
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. soy sauce
1 tsp. Worcestershire sauce
Dash of ground oregano
1/4 c. shortening
1 (6 oz.) can pineapple chunks, undrained
3/4 c. sugar
1/3 c. cider vinegar
2 tbsp. cornstarch
2 tbsp. dark soy sauce

Combine first 9 ingredients; mix well, and shape into 1-inch balls. Brown in hot shortening in a skillet over medium heat; drain well.

Drain pineapple, reserving juice; add water to make 1/3 cup liquid. Combine 1/3 cup liquid, sugar, vinegar, cornstarch, and dark soy sauce in a saucepan. Cook over medium heat until thickened and bubbly. Add pineapple and meatballs; stir to coat. Serve in a chafing dish. Yield: 3 1/2 dozen.