Instructions: In a mixing bowl, combine ground beef, onion, chopped walnuts, bread crumbs, milk, salt and pepper. Mix well and form into 12 meatballs.

In a small bowl, beat the eggs. Add flour and stir until smooth. Dip meatballs into batter and coat well.

Heat oil in a large skillet. Add meatballs and cook over medium heat until meatballs are done and batter is golden brown.

Pour off drippings. Add wine, stock, pineapple and jicama to skillet and simmer uncovered for about five minutes.

In a cup, mix together cornstarch, sugar, vinegar and soy sauce and blend until smooth. Stir into meatball mixture and cook until thickened.

Garnish with soy walnuts. Serve over rice.

For soy walnuts, melt butter in a small skillet. Add soy sauce and walnuts.

Saute for about three minutes. Modesto, California BEE

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