1lb. ground beef
2 Tbs. flour
Dash ground black pepper
2 T vegetable oil
1c chicken bouillon
2 large green peppers, cut in pieces
1 large onion, cut in pieces
4 slices canned pineapple chunks
3 T cornstarch
1/4c soy sauce
1/2c pineapple juice
Make 16 meatball. Combine egg, flour, salt and pepper to make batter. Heat oil in skillet. Dip meatballs in batter and fry in oil until brown.
Pour out all but 1 Tbs. oil. Add ½ c bouillon, green peppers and onion, pineapple.
Cover and cook over medium heat for 5 minutes.
Blend cornstarch, sugar, soy sauce, vinegar, pineapple juice and remaining bouillon. Add to skillet and cook, stirring constantly until mixture comes to a boil and thickens. Return meatballs to sauce and heat. Serve over cooked rice.