1 beaten egg

¼ cup breadcrumbs

2 T. cilantro or parsley

Dash of red pepper

2 cloves garlic

¼ t. salt

1 lb. lean ground beef

¼ cup finely chopped peanuts

1 fresh pineapple, peeled, cored and cut into bite size pieces or use 1 (20 oz.) can pineapple chunks, drained

1¼ cups bottled sweet and sour sauce

Toothpicks

In bowl, combine egg, breadcrumbs, cilantro or parsley, red pepper, garlic and salt. Add ground beef and peanuts; mix well. Shape into 36 meatballs.

Place meatballs in shallow pan. Bake in a 350 F oven about 20 minutes. Drain.

Thread a pineapple chunk and a meatball on each toothpick. Return to baking pan. Repeat with remaining meatballs and pineapple. Brush with some sweet and sour sauce. Bake 5-8 minutes. Meanwhile, heat remaining sauce. Brush over meatballs before serving.

To make ahead: Prepare meatballs as above. Cook and cool. Cover and chill up to two days. Continue as above with fruit.

Recipe courtesy of Patricia Piekarski, Harvey, Illinois