Polynesian Meatballs

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.