Oriental-Style Meatballs

Ingredients:
1 beaten egg
3 Tbsps milk
 3/4 C Soft bread crumbs
2 Tbsps finely diced onion
3/4 tsp salt
Dash pepper
1 lb ground chuck
2 Tbsps shortening
1 5 oz can water chestnuts
1 C bias-cut celery
1/2 C sliced green onions with tops
1 151/2 oz can pineapple chunks
2 Tbsps Corn starch
2 tsps instant beef bouillon granules
1 C boiling water
1 Tbsp brown sugar
2 Tbsps Soy sauce
1 medium tomato, peeled
1 6 oz package frozen pea pods, thawed
Soft, cooked, Chow-mien noodles or hot, steamed, long-grain rice.


Instructions:
Combine egg and milk; stir in bread crumbs, onion, salt, and pepper. Add ground chuck; mix well. Shape onto24 one-inch balls. In skillet, brown meatballs in hot shortening; drain off excess fat. Drain and slice water chestnuts add too skillet with celery and green onion. Cook till celery and onion are crisp-tender, about 5 minutes
Drain pineapple, reserving the syrup; add water to reserved syrup to make 1 cup liquid. Blend cornstarch with syrup mixture. Dissolve bouillon in the 1 cup boiling water; combine with cornstarch mixture. Cook and stir till mixture is thickened and bubbly.
Cut tomato in eighths; add to skillet with pineapple and pea pods; heat through. Serve over noodles or rice. Makes 4 to 5 servings.