Oriental Meatball Salad - cooking recipe

Ingredients

2 beaten eggs
1/2 cup milk
3 cups soft breadcrumbs
1 teaspoon onion salt
1 lb ground beef
2 tablespoons cooking oil
1 (8 ounce) can pineapple chunks
2 medium green peppers, cut into 1/2 inch squares
2 medium carrots, sliced
2 stalks celery
1/2 cup packed brown sugar
2 tablespoons cornstarch
1/2 cup dry white wine
1/2 cup vinegar
2 tablespoons soy sauce
2 tomatoes, cut into wedges
shredded lettuce, for serving
rice noodles (optional) or chow mein noodles (optional)

Preparation

In a large bowl combine eggs and milk.
Stir in bread crumbs.
Add beef and mix gently.
Shape into 3/4 inch meatballs.
In skillet cook meatballs in oil about 10 minutes or until done.
Turn frequently.
Drain.
Drain pineapple and reserve juice.
Add water to juice to make 3/4 cup liquid.
In bowl combine pineapple chunks, green pepper, carrot, celery and meatballs.
In small saucepan combine brown sugar, cornstarch.
Stir in the pineapple liquid, wine, vinegar and soy sauce.
Cook and stir until thickened and bubbly.
Pour hot dressing over meatball mixture.
Cover and chill.
To serve carefully stir tomato wedges into meatballs (or reserve tomatoes for garnish around salad).
Place shredded lettuce on each of 4 serving plates.
Carefully spoon meatball mixture on top.
Sprinkle with rice or chow mein noodles if desired.