2 pounds lean ground beef
2 cups fresh bread crumbs (about 4 bread slices)
1/2 cup milk
1/8 teaspoon garlic salt
1/4 cup all purpose flour
1/4 cup salad oil
1 13 1/4 ounce can of pineapple chunks
1 8 oz can of tomato sauce
2 small green peppers, cut into chunks
3 tablespoons white vinegar
About 1 1/4 hours before serving:
In large bowl, mix well first 5 ingredients and 1 1/2 teaspoons salt; shape into 1 1/2 inch meatballs. On waxed paper, coat meatballs with flour.
In 12 inch skillet over medium high heat, in hot salad oil, cook meatballs, a few at a time, until well browned removing them as they brown to drain on paper towels. Pour drippings from the skillet and discard.
In a skillet, heat to boiling pineapple and its liquid, tomato sauce, green peppers, vinegar and 1 teaspoon salt; return meatballs to skillet. Reduce heat to low; cover and simmer 15 minutes or until green pappers are tender crisp, stirring frequently. Makes 8 servings.