Dan's Sweet and Sour Meat Balls

A 1960's California Recipe though I can't recall in which magazine I found this recipe. I used to make it often for parties during my student days in Los Angeles. Served with rice, it feeds 4-6 people, or it is a great appetizer along with others on a buffet table, but should be kept warm.

5 thin slices of white bread, cut into 3 inch cubes

½ cup milk

1 egg, slightly beaten

2 pounds ground beef, lean

1¼ teaspoon plus 1 teaspoon salt

1/8 teaspoon garlic salt

1/8 teaspoon pepper

¼ cup regular all purpose flour

½ cup salad oil

1 tablespoon olive oil

¾ cup cold water

8 ounce can tomato sauce

¼ cup white vinegar

¼ cup sugar

½ cup sweet gherkins, in chunks

13½ ounce can pineapple chunks, drained

2 small green peppers, cut into bite-sized pieces

1 large carrot, peeled and sliced on the diagonal

1 pound jar whole crab apples

The meatballs, fried and ready to go into the sauce.

Made for my farewell party 23 May 2013 - with red pepper (not green) and without crab apples. The sweet gherkins were added after the photo was taken.

• In a large bowl, combine bread cubes, milk, and egg. Let stand for 5 minutes.
• With a fork, press together so that the bread is completely soaked.
• Add ground beef, 1¼  teaspoons salt, garlic salt and pepper. 
• Knead with your hands to mix well, and form into small meat balls, about 1½  inches in diameter. This amount of meat should make about 34 meat balls.
• One by one, roll the meat balls in the flour to coat lightly. Shake off excess flour and set aside.
• Heat the salad oil in a large heavy skillet and brown the meatballs in the oil, over a medium fire, until golden brown.
• Remove and drain on paper towelling.
• Remove oil and remaining fat from the skillet and add the cold water, tomato sauce, vinegar, sugar, 1 teaspoon salt, sweet gherkins and all but 6 chunks of pineapple, and mix well
• Bring the sauce to a boil, add meatballs, and reduce temperature so mixture simmers on low heat for 10-15 minutes, stirring to ensure it does not burn.
• Meanwhile, in a small frying pan, heat the olive oil and sauté the chunks of green pepper and carrots over medium heat for 3-5 minutes.
• Just before serving, adjust seasoning adding more salt if necessary and garnish the with the green pepper and carrots, the reserved chunks of pineapple and the whole crab apples.