Jackie'S Hawaiian Meat Balls - cooking recipe

Ingredients

2 lb. chopped meat
bread crumbs
3 cloves garlic, crushed
2 Tbsp. fresh parsley, chopped
2 eggs
salt
pepper
1 Tbsp. curry powder
1 green pepper, chopped
2 onions, diced
2 pkg. Birds Eye Hawaiian vegetables
1 large can pineapple juice
1 (20 oz.) can pineapple tidbits
4 to 6 Tbsp. flour

Preparation

Make bite size meat balls from first 8 ingredients.
Using a large casserole, fry them until browned.
Add green pepper and onions and cook slowly for a few minutes.
When meat balls are done, add Hawaiian vegetables and about 3/4 of pineapple juice. Add more juice if necessary during cooking; sauce should be plentiful but not watery.
Steam for about one hour.
Then, thicken by blending flour into some of sauce until smooth and stirring mixture back into casserole.
Add the pineapple about 15 minutes before serving; if added too early it may camouflage the more delicate flavors.
I judge the amount of spices and ingredients to taste or guess, so you can juggle them, too.
Serve over rice flavored with sherry.
Great at buffet dinners.