MIX FIRST 6 INGREDIENTS IN A LARGE MIXING BOWL; SHAPE INTO 1 1/2 INCH

MEATBALLS PLACE ON WAX PAPER, COAT WITH FLOUR.

IN A SKILLET ON MON MED-HIGH HEAT COOK MEAT BALLS IN HOT OIL UNTIL

WELL BROWNED. WORK WITH A FEW AT A TIME.

POUR DRIPPINGS FROM SKILLET, DISGARD

IN SKILLET, HEAT TO BOILING PINAPPLE AND ITS LIQUID, TOMATO SAUCE,

GREEN PEPPERS, VINEGAR AND 1 TEASPOON SALT.

RETURN MEATBALLS TO SKILLET, COVER, REDUCE HEAT TO LOW SIMMER

15 MINUTES OR UNTIL GREEN PEPPERS ARE JUST TENDER, STIR FREQUENTLY.

THIS IS A NICE DISH TO SERVE WITH RICE, PLACE RICE IN CENTER OF A

LARGE PLATTER, SPOON MEATBALLS AROUND EDGE. (8 servings)

MAKES A NICE PRESENTATION