Sweet and Sour Meatballs -by Grandma Wade (pg. 67 of the Watson Family Recipes)

1 1/2 lb. lean ground beef

2 slices day old bread

1/2 c. milk

1 egg

1/2 tsp. salt

1/2 tsp. pepper

1 medium can pineapple chunks, cut each in half (or use tidbits) RESERVE JUICE

3 medium carrots, sliced

1 medium onion (or 1 tsp. onion powder)

1 medium green bell pepper, cut into chunks

1/4 c. vinegar (I use Apple Cider vinegar)

1 c. pineapple juice (which you saved from earlier)

1/2 c. light brown sugar

1/4 c. granulated sugar

2 Tbsp. soy sauce

1 Tbsp. Worcestershire sauce

Salt and Pepper to taste

2 Tbsp. cornstarch

2 Tbsp. cold water

Soak bread in milk.  Mix well with ground meat, egg, salt, and pepper.  Roll into one inch balls.  Brown meatballs in 1 tablespoon oil or butter in large pan.  Remove from pan and keep warm.  (I usually use breadcrumbs, and just toss them in with the milk and meat mixture.  I use a potato masher to mix it all together without touching it, because touching raw meat is gross.  Then a melon baller with a release lever - like an ice cream scoop - to shape the meatballs.)

In same pan, saute pineapple, green pepper, onion and carrots for 5-10 minutes.  Return meatballs to pan and add all remaining ingredients except cornstarch and water.  Simmer 20 minutes. (At this point I start my rice cooking in my rice cooker, or I'll forget and wait an extra twenty minutes after the meatball dish is cooked.)  Dissolve cornstarch in 2 tablespoons cold water.  Stir into meatball mixture.  Simmer, stirring frequently, until mixture is smooth and thickened, about 5 minutes.  Serve with rice.  If seasonings warrant, adjust to your taste.