Recipe by Mrs. Ersley Hart, as reported by Helen Dollaghan in the Sept. 10, 1972, edition of The Denver Post.
Ingredients
1 pound ground beef
1 egg
5 tablespoons cornstarch
1 teaspoon salt
2 tablespoons minced onion (dried)
2 cups pineapple juice
2 tablespoons soy sauce
10 tablespoons wine vinegar
3/4 cup water
1/2 cup sugar
1 medium green pepper, cut in strips
1 can (about 8 ounces) water chestnuts, drained and sliced
Chow mein noodles
4 slices pineapple, cut in halves
Directions
Combine beef, egg, 1 tablespoon of the cornstarch, salt and onion. Mix well. Shape into 12 meatballs (about the size of golf balls). Brown on all sides under a broiler. Mix remaining four tablespoons of cornstarch with pineapple juice until smooth. Add soy sauce, vinegar, water and sugar. Bring to boil, reduce heat and simmer, stirring, until thickened. Add meatballs, green pepper and water chestnuts. Simmer, covered, about 15 minutes. Serve over chow mein noodles, garnished with pineapple slices. Four servings.
