I don’t cook this recipe much because of it’s large number of ingredients that I never have, but it is really tasty and never fails to please.

This recipe was found in an old recipe book that my mom has entitled Centennial Cookbook, Trinity Lutheran Church or Freistatt, MO. This recipe was submitted by Mrs. Melvin Bracht. Thank you Mrs. Bracht.

  • 1 and half pounds ground beef
  • 1/4 cup of chopped onion
  • 1 tsp. salt
  • 1/2 tsp. celery salt
  • 1/4 tsp. of pepper
  • 1 cup dry bread crumbs
  • 3/4 cup milk
  • 1/2 tsp. mustard
  • 1 egg
  • 1 T. Worcestershire sauce

  • 1/3 cup vinegar
  • 1 pineapple tidbits (drain; reserve syrup; 13 oz can)
  • 1 T. soy sauce
  • 1 T. corn starch
  • 1/3 cup green pepper (chopped)
  • 1/2 cup brown sugar (packed)
Here’s the setup:
Combine meat mixture, shape into meatballs. Melt 1 T. shortening in large skillet; brown slowly on all sides until will done. Drain off excess fat. Stir reserved pineapple syrup, vinegar, and soy sauce into skillet. Mix corn starch and sugar, stir into syrup mixture. Cook: stir over medium heat until mixture thickens and boils. Boil and stir one minute. Add pineapple tidbits, green pepper and meatballs and heat. Enjoy!


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