1 1/2 to 2 lbs. hamburger
2/3 c. saltine cracker crumbs
Lg. onion, chopped
1 egg
1 1/2 tsp. salt
1/4 tsp. ginger
1/4 c. milk

SAUCE:

2 tbsp. cornstarch
1/4 c. brown sugar, packed
1/3 c. vinegar
1 tbsp. soy sauce
1 can pineapple chunks
2 or 3 green peppers
Whole maraschino cherries

In bowl, mix hamburger, cracker crumbs, onion, egg, salt, ginger, and milk. Shape into very small meatballs and cook thoroughly in fry pan. Place in warm crock pot. Mix together cornstarch, brown sugar, vinegar, soy sauce, pineapple juice from drained pineapple. Stir until mixed. Empty fry pan of fat and pour in sauce. Cook on medium heat, stirring constantly. Will get very thick when it starts to boil. Let it bubble for 1 to 2 minutes. Add pineapple chunks, green peppers cut up in chunks, and small jar cherries (juice drained). Pour over meatballs. Be sure peppers, pineapple, and cherries are room temperature. Can be kept warm in a crock pot and served over rice or used as an appetizer.