Yield: 6 Servings
|1½ pounds||Ground beef|
|⅔ cup||Cracker crumbs|
|⅓ cup||Onion; minced|
|2 tablespoons||Corn starch|
|½ cup||Brown sugar; packed|
|1 can||Pineapple tidbits; 13.5 oz|
|\N \N||| drained (reserve syrup)|
|1 tablespoon||Soy sauce|
|⅓ cup||Green bell pepper; chopped|
Mix thoroughly beef, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded tablespoonfuls into balls. Melt shortening in large skillet; brown and cook meatballs. Remove meatballs; keep warm. Pour fat from skillet.
Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar and soy sauce until smooth. Poor into skillet; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add meatballs, pineapple tidbits and green pepper; heat through.