HAWAIIAN MEAT BALLS WITH RICE

INSTRUCTIONS:
½ cup evaporated milk
2# hamburger
½ c chopped onions
2 eggs
2/3 c bread crumbs
Salt and pepper

 Combine these ingredients, form into balls (small) Brown in fry pan

 ½ cup medium chunk pineapple
2 cups pineapple juice and water
4 Tbsp cornstarch
½ cup vinegar or less
½ cup brown sugar
4 Tbsp soy sauce
½ tsp ginger
1 green pepper

Cut pepper into long strips, mix juice and corn starch, vinegar, brown sugar, soy sauce and ginger. Hit till thick and clear. Now add pineapple and green pepper. Simmer cooked balls with sauce for a few minutes. Serve over cooked rice. 10 servings

Meatballs with Cream Sauce

I got this from MyKitchenCafe.com and loved it! It was really yummy!
(Got the picture from her website as well)

Meatballs with Cream Sauce
adapted from Lesli D.'s recipe posting

MEATBALLS:
1 egg, lightly beaten
1/4 cup milk
2 T. ketchup
1 t. Worcestershire sauce
3/4 cup quick oats
1/4 cup finely chopped onion
1/4 cup minced fresh parsley
1 t. salt
1/4 t. pepper
1 1/2 lb. lean ground beef
3 T. flour

CREAM SAUCE:
2 T. butter
3 1/2 T. flour
1/4 t. dried thyme
1/4 t. salt
1/8 t. pepper
14 oz. can chicken broth (If you want your sauce thicker, cut down the chicken broth to 1 cup)
2/3 cup milk
2 T. minced fresh parsley

In a bowl, combine all of the meatball ingredients EXCEPT the beef and flour. Add beef and mix well. Shape into balls. Roll in flour, shaking off excess. Place 1 inch apart on cookie sheet and bake, uncovered, at 400 for 10 minutes. Turn meatballs, bake 8-10 minutes longer or until no longer pink. Meanwhile, for the sauce, melt butter in a saucepan over medium heat. Stir in flour, thyme, salt and pepper until smooth. Gradually add broth and milk; bring to a boil. Cook and stir for 2 minutes, until slightly thickened. If using the full can of chicken broth, the sauce doesn't thicken overly much, but it is delicious that way. If you want it slightly thicker, cut down the chicken broth to 1 cup. Drain meatballs on paper towels; transfer to a serving dish. Top with sauce and parsley. Serve over rice or egg noodles (I used egg noodles and loved the result!).