1 egg, beaten
1 c. soft bread crumbs
2 tbsp. chopped onion
2 tbsp. milk
3/4 tsp. salt
1 lb. ground beef
2 tbsp. hot shortening
1 (8 1/4 oz.) pineapple tidbits
1 (8 oz.) can cranberry sauce
1/2 c. barbecue sauce
1/4 tsp. salt
Pepper to taste
1/4 c. cold water
1 tbsp. cornstarch
1/2 c. green pepper
Hot cooked rice

Combine egg, bread crumbs, onion, milk and 3/4 teaspoon salt. Add ground beef. Mix well. Shape into one-inch balls. In large skillet, brown meatballs in hot shortening. Drain off fat. Drain pineapple, reserving syrup. Set pineapple aside. Add water to syrup to make 3/4 cup. Combine syrup mixture, cranberry sauce, barbecue sauce, 1/4 teaspoon salt and pepper. Pour over meatballs. Bring to boiling. Cover, simmer 15 to 20 minutes. Blend cold water into cornstarch, stir into skillet. Cook and stir until thick. Add pineapple and 1/2 cup green pepper strips. Simmer, covered, until pepper is barely tender. Serve over hot cooked rice. Serves 6.