1½ pounds ground chuck
2½ ounces chopped water chestnuts
¾ cup rolled oats
½ teaspoon garlic salt
½ teaspoon celery salt
1 egg, beaten
½ teaspoon soy sauce
½ cup milk
Canola oil
Sauce
1 cup brown sugar
½ cup white vinegar
½ cup beef broth
2 tablespoons cornstarch
2 teaspoon soy sauce
1 can (8½ ounces) pineapple tidbits or crushed, drained, reserve liquid
1 small green pepper, seeded and diced
For the meatballs: In a large mixing bowl mix the ground chuck, water chestnuts, oats, garlic and celery salts, egg, soy sauce and milk until well combined. Shape into golf-ball sized balls.
Heat oil in a large skillet over medium-high heat. Add meatballs and brown on both sides. You might have to work in batches. Remove cooked meatballs to a paper towel-lined plate to drain; set aside and keep warm.
For the sauce: Wipe the pan clean. Add brown sugar, vinegar, broth, cornstarch and soy sauce to the pan and stir until combined. Bring to a boil and cook until desired thickness. Stir in pineapple and green pepper. Add meatballs and simmer on low, uncovered, for 30 minutes.
Serves six to eight.
