1/2 cup packed brown sugar
1 tablespoon cornstarch
1 can (13 1/4 ounce) pineapple chunks
1/3 cup vinegar
1 tablespoon soy sauce
1 small green pepper – coarsely chopped
Cook meatballs in skillet; remove, drain fat from skillet. Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat, add meatballs. cover, simmer, stirring occasionally, 10 minutes. Stir in green pepper. Cover and simmer until crisp-tender, five minutes.
Also included in the Wisconsin collection is a recipe for meatballs, written in the same handwriting so one must assume they were meant to be together.
1 pound hamburger
1/2 cup dry bread crumbs
1/4 cup milk
2 tablespoons finely chopped onion
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
Mix ingredients; shape into twenty 1 1/2 inch balls. Cook over medium heat, turning occasionally, until brown about 20 minutes.