1 1/2 lb ground beef from Woudstra's Meat Market
3/4 cup oatmeal
1 8 oz can water chestnuts (drained and chopped) 
1 T. soy sauce
1/2 t. salt and 1/2 t pepper
3-4 chopped green onions
 SAUCE
8 1/2 oz can crushed pineapple (drained and reserve juice)
1-cup brown sugar
2 T. cornstarch
1-cup beef broth or bullion 
1/2 cup chopped green pepper
2T. Soy sauce
1/4 cup white vinegar
1/4 cup lemon juice
1/2 t. ginger

Combine all the meatball ingredients in a bowl. You can use a spoon but I think for this job clean hands work best. Shape into small meatballs and brown in a preheated frying pan with a small amount of cooking oil added. After they brown, remove them from the pan and place in a baking dish. Cook the sauce as follows: Melt the brown sugar and cornstarch in a pan over low heat. Gradually stir in the pineapple juice, beef broth, soy sauce, vinegar, lemon juice and ginger. Cook until clear and thick. Add the pineapple and green pepper and mix till heated through. Pour over the meatballs and bake in a 350 oven for about 40 minutes. OR at this point you can let them cool a little and put in the fridge to pop in the oven later. If you do that, increase your cooking time to 1- 1 1/2 hours. This recipe is a family favorite of Randy Simmelink and I think the actual recipe came from his mother Winifred.  This recipe can be easily doubled or tripled for a crowd. They often serve this dish at Easter along with a large ham.

Kerry Nieuwenhuis
Woudstra Meat Market
Orange City, IA