Combine eggs and milk, stir in bread crumbs, onion salt and 1/8 tsp. pepper. Add ground beef and mix well. Shape mixture into 3/4" meatballs. In skillet, cook meatballs in peanut oil about ten minutes or until done, turning frequently. Drain the meatballs. Drain pineapple, reserving juice. Add water to reserved juice to make 3/4 cup liquid. Combine pineapple chunks, green pepper, carrot, celery and meatballs; set aside. In a small saucepan combine brown sugar and cornstarch; stir in the 3/4 cup pineapple liquid, wine, vinegar and soy sauce. Cook and stir until thickened and bubbly. Pour hot mixture over meatball mixture. Cover and chill. To serve, carefully stir tomatoe wedges into meatball mixture or reserve tomatoe wedges and arrage along edges of plates. Place shredded lettuce on individual plates; spoon meatball mixture on top. Note: This recipe appeared in the Waycross Journal-Herald 17th Annual Cookbook, Friday, November 16, 1990 and was submitted by Lou Ann Bailey of Folkston, Georgia.
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|Serving Size: 1 Serving (2578g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2633 (53%)|
|Amt Per Serving||% DV|
|Total Fat 292.5g||390 %|
|Saturated Fat 104.7g||524 %|
|Monounsaturated Fat 102.9g|
|Polyunsanturated Fat 17.1g|
|Cholesterol 2797.8mg||861 %|
|Sodium 3080.8mg||106 %|
|Potassium 4298.4mg||113 %|
|Total Carbohydrate 358.4g||105 %|
|Dietary Fiber 12.7g||51 %|
|Sugars, other 345.7g|
|Protein 226.2g||323 %|
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Calories per serving: 4994
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