1 (8 3/4 oz.) can pineapple tidbits
3 slices white bread
1 lb. ground lean beef
2 eggs
1 tsp. onion salt
3 tbsp. butter
2 tbsp. oil
3/4 c. beef broth
2 tbsp. lemon juice
3 tbsp. catsup
2 tsp. cornstarch

Drain pineapple, reserving 1/2 cup syrup; place pineapple on paper towels. Soak bread in water; squeeze out. Mix thoroughly with beef, eggs and onion salt. Shape into small balls, enclosing pineapple tidbits in each. Brown slowly in butter and oil, shaking pan to keep balls round and browning evenly. Drain off excess fat. Blend reserved pineapple syrup with remaining ingredients; pour over meatballs. Cook over moderate heat for about 10 minutes or until sauce boils and thickens slightly. Serve hot. Yield: 2 1/2 dozen meatballs.