From Martha Dixon’s Copper Kettle Cookbook
 

This recipe was the grand prize winner in the “Sugar and Spice” contest that was held in 1961. The winner was Mrs. Jacqueline VanDeventer of Lansing. Jackie learned to make these delicious meatballs from the Benedictine Sisters of Peking China, while living there for a brief time. The flavor is a “teaser” combination of sweet and sour.

• 1 pound ground beef
• 1 egg
• 1 Tbsp. cornstarch
• ½ C. chopped onion
• salt and pepper to taste

Combine all ingredients and form into 1-1 ½ inch balls. Fry in a small amount of oil and drain. In another pan heat together 1 Tbsp. oil and 1 C. pineapple juice, and add the following ingredients mixed well together

• 3 Tbsp. cornstarch
• 1 Tbsp. soy sauce
• 3 Tbsp. vinegar
• 6 Tbsp. water
• ½ C. sugar

Cook this mixture over low heat until the sauce thickens. Stir constantly. To the sauce, add the cooked meat balls, 1 can of drained pineapple chunks, and 2 large green peppers cut in strips. Just heat this mixture, do not cook it, or the crispness of the peppers and pineapple with be lost.
 

This dish works well as a main dish, served over rice, or as an hors d’oeuvre.