1 egg, beaten
1 c. soft bread crumbs
2 tbsp. onion, chopped
2 tbsp. milk
3/4 tsp. salt
1 lb. ground beef
2 tbsp. shortening
1 (8 1/4 oz.) can pineapple slices
1 (8 oz.) can whole cranberry sauce
1/2 c. bottled barbecue sauce
1/4 tsp. salt
Dash of pepper
1 tbsp. cornstarch
1/4 c. cold water
1/2 c. green pepper strips
Hot cooked rice

In bowl, combine egg, bread crumbs, onion, milk, and the 3/4 teaspoon salt. Add meat, mix well. Shape mixture in 24 one-inch meatballs (1 tablespoon full each). In large skillet brown meatballs in hot shortening. Drain fat. Drain pineapple, reserving syrup; cut pineapple into small wedges and set aside. Add water to reserved syrup to make 3/4 cup. Combine syrup mixture, cranberry sauce, barbecue sauce, 1/4 teaspoon salt and a dash of pepper. Pour over meatballs in skillet. Bring to boiling. Reduce heat; cover and simmer 15 to 20 minutes. Slowly blend the 1/4 cup cold water into the cornstarch. Stir into skillet. Cook and stir until thickened and bubbly. Add pineapple and green pepper. Simmer, covered, until pepper is barely tender. Serve mixture over hot cooked rice. Serves 6.