MEATBALLS:

1 lb. ground beef
1 egg
1 sm. onion, chopped (about 1/4 c.)
1/3 c. dry bread crumbs
1/4 c. milk
3/4 tsp. salt
1/8 tsp. pepper
1 tsp. Worcestershire sauce

SAUCE:

1 tbsp. cornstarch
1/2 c. brown sugar, packed
1 (13 1/4 oz.) can pineapple tidbits
1 tbsp. soy sauce
1/3 c. vinegar
1/2 c. coarsely chopped green pepper

MEATBALLS: Mix all ingredients. Shape mixture by tablespoonfuls into 1 1/2 inch balls. (For ease in shaping meatballs, occasionally wet hands with cold water.)

TO COOK IN SKILLET: Heat 1 tablespoon salad oil in large skillet; cook meatballs over medium heat until brown, about 20 minutes. Drain off fat.

TO COOK IN OVEN: Place meatballs in lightly greased 9x13x2 inch or 15 x 10 1/2 inch baking pan. Bake uncovered in 400 degree oven until light brown, about 20 minutes. Drain off fat. About 24 meatballs.

SAUCE: Mix cornstarch and sugar in large skillet. Stir in pineapple with syrup, soy sauce, and vinegar. Cook, stirring constantly, until mixture thickens and boils. Add cooked meatballs; cover and simmer 10 minutes, stirring occasionally. Stir in green pepper; cover and simmer until pepper is crisp- tender, about 5 minutes. Serves 4 to 5.