1 lb. ground beef
1 c. cracker crumbs
1 egg
1/2 c. finely chopped onion
1/2 c. milk
1/8 tsp. sage
Salt and pepper to taste
1 (15 1/4 oz.) can Del Monte pineapple chunks
1 c. tomato ketchup
1/4 c. cider vinegar
1/3 c. firmly packed brown sugar
1 tbsp. cornstarch
1 tsp. ground ginger

Combine meat with crumbs, egg, onion, milk, sage, salt and pepper. Let stand 1 hour. Shape into small balls. Broil 5 to 8 minutes or until well browned. Drain pineapple, reserving juice in saucepan.

Combine reserved juice with ketchup, vinegar, brown sugar, cornstarch and ginger. Cook, stirring constantly, until thickened. Add pineapple and meatballs; heat through. Serve with toothpicks. Makes 35 to 40 meatballs.