1 pound ground beef
1 tsp salt
1/4 tsp pepper
canola oil
20 ounces pineapple slices
1/2 cup sliced sweet pickles
1 tbsp pickle juice
1 tbsp cornstarch

Season ground beef with salt and pepper; form into meatballs about 1″ in diameter. Brown meatballs slowly in heated canola oil. Drain pineapple slices, reserving juice. Combine pineapple juice, pickles, pickle juice and cornstarch; add to meatballs. Cook and stir until sauce thickens and is clear. Add pineapple slices; cover and cook 5 minutes over medium heat. Makes 4 servings of Sweet and Sour Meatballs.

Sweet and Sour Meatballs on Rice

3/4 pound ground chuck
3 tbsp minced green onion
1 egg
1/4 tsp salt
1/4 tsp ground ginger
4 tbsp soy sauce
2 tbsp canola oil
1 green pepper, cut in strips
8 1/4 ounces sliced pineapple
1 cup frozen sliced carrots, cooked, drained and liquid reserved
1/4 cup sliced water chestnuts
1 1/2 tbsp sugar
1 1/2 tbsp white vinegar
1 tbsp cornstarch
2 servings hot cooked rice

Combine ground chuck, green onion, egg, salt, and ground ginger with 2 tablespoons soy sauce. Mix well and shape in balls, using 2 measuring tablespoonfuls for each meatball. Balls hold shape best when chilled before cooking. Saute in the canola oil in skillet until done, remove and keep warm. Add green pepper to skillet and saute 2 minutes.

Drain pineapple, reserving syrup. Cut pineapple in chunks and add to skillet with carrots and water chestnuts. Saute 3 minutes, than add meatballs. In small saucepan mix remaining soy sauce, reserved liquids (add water to make 1 cup), sugar, vinegar and cornstarch. Bring to boil, stirring until thickened and clear. Pour over contents of skillet and simmer 5 minutes. Serve on rice. Makes 2 servings of Sweet and Sour Meatballs on Rice.