|Lean pork||1⁄2 Pound, ground|
|Ground beef||1 Pound|
|Bread crumbs||1 Cup (16 tbs)|
|Finely ground almonds||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Garlic||2 Clove (10 gm), minced|
|Soy sauce||1 Teaspoon|
|Hot sauce||1 Dash|
|Canned pineapple chunks||10 Ounce|
|Vinegar||2 Cup (32 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
Combine pork, beef, crumbs and almonds; mix lightly.
Add eggs, garlic, 2 tablespoons soy sauce, salt, hot sauce and nutmeg to pork mixture; blend well.
Shape into walnut-sized balls; roll in corn- starch.
Fry in hot fat in skillet for 10 minutes or until lightly browned.
Drain pineapple; reserve juice.
Combine 4 tablespoons cornstarch with 1 cup re- served juice; blend well.
Combine 1/2 cup soy sauce, vinegar and sugar in saucepan over low heat; stir in cornstarch mixture.
Simmer, stirring constantly, until sauce is clear and thickened.
Add pineapple; simmer for 10 minutes.
Add sauce to meatballs; stir gently to blend.
Serve in chafing dish.