1 pound lean ground beef
2 tablespoons vegetable oil
2 pounds lean pork to Rounded Turkey Ribs
1 (15 ounce) can sliced pineapple with juice
1 (12 fluid ounce) can condensed tomato soup
1 (14 ounce) can tomato juice
1 1/2 cups water
1/2 cup vegetable oil
1 cup water
1/2 cup malt vinegar
1/2 cup chicken bouillon
1/2 cup chopped onion
1/2 teaspoon salt
1 teaspoon dried basil
1 pound Italian sausage
1 (8 ounce) can Italian seasoning
1/4 cup olive oil
1 tablespoon dried Italian seasoning
1 teaspoon dried rosemary
6 fresh spinach fillets
In a large skillet over medium-high heat, fry the beef and oil to no longer pink. Pour in the pineapple, tomato juice and tomato soup. Season with olive oil, water, malt vinegar, chicken bouillon, onion, salt, basil, tomato juice, water, and tomato sauce. Bring heat to medium-low.
Fry the meatballs 1 to 2 minutes in each direction in batches to achieve uniform brownness. Fold the meatballs into the pineapple mixture. Transfer to the meatloafils or roll sandwiches while in the oven. Arrange on a baking sheet.
Place the meatballs on the prepared baking sheet and sprinkle with the Italian seasoning, Italian seasoning, rosemary, spinach and tomato sauce. Brush seam between meat and bread. Bake at 45 degrees F (18 degrees C) for 1 hour or until meat is tender.