Building on the basic meatballs from the same box.
We’d probably think of something like this as Polynesian, but it was categorized as Chinese when it appeared in a syndicated item in the April 12, 1942 edition of The Hutchinson (Kansas) News-Herald:
Sweet And Sour Meat Balls
Three large green peppers, 1 pound ground beef, 1 egg, 2 tablespoons flour, 1/2 teaspoon salt, dash of pepper, 3/4 cup oil or fat, 1 teaspoon salt, 1 up chicken bouillon, 4 slices canned pineapple, 3 tablespoons cornstarch, 2 teaspoons soy sauce, 1/2 cup cider or wine vinegar, 1/2 cup sugar.
Cut the peppers in six pieces each and cook in boiling water until almost tender. Form the beef into 16 small balls. Make a batter by beating together the egg, flour, 1/2 teaspoon salt, and pepper. Dip the meat balls into the batter and place on a plate. In a preheated, heavy 10-inch frying pan place the oil or fat and 1-1/2 teaspoons of salt.
Place meat balls in pan. Brown over a moderate flame until golden brown on one side–about 5 minutes. Turn meat balls over and brown on other side. Remove meat balls to a hot platter and keep warm. Pour out all but one tablespoon of oil from pan. Then add 1/3 cup of the bouillon. Cut the pineapple in six pieces each and place in the frying pan with the green pepper.
Cook Ten Minutes
Cook over a very low flame for about 10 minutes. Blend together and add the cornstarch, soy sauce, cider or wine vinegar, sugar and 2/3 cup of the bouillon. Stir constantly until the juice thickens and the mixture is very hot–about 5 minutes. Pour over meat balls and serve immediately with hot, boiled rice.
From a box sold in Nampa, Idaho.
Sweet And Sour Meatballs
1 Tbsp. cornstarch
1/2 c. brown sugar, packed
1 can (13 oz.) pineapple tidbits
1 Tbsp. soy sauce
1/3 c. vinegar
1/2 c. coarsely chopped green pepper
Prepare basic meatballs and set aside.
Mix cornstarch and sugar in large skillet. Stir in pineapple (with syrup), soy sauce, and vinegar. Cook, stirring constantly, until mixture thickens and boils.
Add cooked meatballs; cover and simmer 10 minutes, stirring occasionally. Stir in green pepper; cover and simmer until pepper is crisp-tender, about 5 minutes.
(4 or 5 servings).