1 1/2 - 2 lbs. ground beef
1 egg
1/4 c. milk
1 tsp. salt
Dash pepper
1/2 c. cracker crumbs
1 tbsp. cornstarch
1 (20 oz.) can pineapple chunks
1/2 c. bottled barbecue sauce
1/4 c. vinegar
1 lg. green pepper, cut into strips
Frozen green peas (opt.)

1. In mixing bowl, combine ground beef, egg, salt, milk, pepper, cracker crumbs and onion. Shape into 1/2" meatballs.

2. Preheat wok at medium, uncovered, for 3 minutes. Brown meatballs and drain excess grease.

3. Drain juice from pineapple into a bowl and set fruit aside. Combine pineapple juice, barbecue sauce, vinegar and cornstarch; blend thoroughly. Add to meat in wok and stir until blended.

4. Simmer, covered, about 10 minutes. Add pineapple, green pepper and peas; simmer 35 minutes or until green pepper and peas are tender.

5. Serve over hot fluffy rice. Don't forget the chopsticks.