Total Time
30mins
Prep 15 mins
Cook 15 mins

From a ground beef cookbook circa 1980 that I picked up at a garage sale. This is an interesting salad, very flavorful and colorful. Cooking time does not inclue chilling time.

Ingredients Nutrition

Directions

  1. In a large bowl combine eggs and milk.
  2. Stir in bread crumbs.
  3. Add beef and mix gently.
  4. Shape into 3/4 inch meatballs.
  5. In skillet cook meatballs in oil about 10 minutes or until done.
  6. Turn frequently.
  7. Drain.
  8. Drain pineapple and reserve juice.
  9. Add water to juice to make ¾ cup liquid.
  10. In bowl combine pineapple chunks, green pepper, carrot, celery and meatballs.
  11. In small saucepan combine brown sugar, cornstarch.
  12. Stir in the pineapple liquid, wine, vinegar and soy sauce.
  13. Cook and stir until thickened and bubbly.
  14. Pour hot dressing over meatball mixture.
  15. Cover and chill.
  16. To serve carefully stir tomato wedges into meatballs (or reserve tomatoes for garnish around salad).
  17. Place shredded lettuce on each of 4 serving plates.
  18. Carefully spoon meatball mixture on top.
  19. Sprinkle with rice or chow mein noodles if desired.