Categories: Meats 
      Yield: 1 servings 
  
    1/2 c  Milk                                2    Stalks celery, sliced 
      2    Eggs                              1/2 c  Brown sugar, packed 
      3 c  Soft bread crumbs                   2 tb Corn starch 
      1 ts Onion salt                        1/2 c  Dry white wine 
      1 lb Ground beef                       1/2 c  Vinegar 
      2 ts Peanut oil                          2 tb Soy sauce 
  8 1/4 oz Pineapple chunks                    2    Tomatoes, wedged 
      2    Green peppers, cut 1/2" sqs.             Shredded lettuce 
      2    Carrots, sliced                 
  
  Combine eggs and milk, stir in bread crumbs, onion salt and 1/8 tsp. 
  pepper.  Add ground beef and mix well. Shape mixture into 3/4" meatballs. 
  In skillet, cook meatballs in peanut oil about ten minutes or until done, 
  turning frequently.  Drain the meatballs.Drain pineapple, reserving juice. 
  Add water to reserved juice to make 3/4 cup liquid. Combine pineapple 
  chunks, green pepper, carrot, celery and meatballs; set aside. In a small 
  saucepan combine brown sugar and cornstarch; stir in the 3/4 cup pineapple 
  liquid, wine, vinegar and soy sauce.  Cook and stir until thickened and 
  bubbly.  Pour hot mixture over meatball mixture. Cover and chill. To serve, 
  carefully stir tomatoe wedges into meatball mixture or reserve tomatoe 
  wedges and arrage along edges of plates. Place shredded lettuce on 
  individual plates; spoon meatball mixture on top. 
   
  Note: This recipe appeared in the Waycross Journal-Herald 17th Annual 
  Cookbook, Friday, November 16, 1990 and was submitted by Lou Ann Bailey of 
  Folkston, Georgia.