1 lb. ground beef
1/2 tsp. salt
1/4 tsp.. ground ginger
1 egg
1 tsp. water
1/4 c. flour
3 tbsp. salad oil
1 (14 oz.) can pineapple chunks
1/4 c. brown sugar, firmly packed
2 tbsp. soy sauce
2 green peppers, cut in strips
Hot cooked noodles

Mix beef lightly with salt and ginger, shape into 16 balls. Beat egg slightly with water, dip balls into egg mixture, then into flour to coat well.

Brown in salad oil in a large frying pan, remove with a slotted spoon and set aside. Drain syrup from pineapple into a 1 cup measure, add water to make 1 cup.

Stir into drippings in pan. Mix sugar with cornstarch, vinegar and soy sauce, stir into juice mixture, cook, stirring constantly, until sauce thickens and boils for 3 minutes. Arrange meatballs, pineapple chunks and pepper strips in separate piles in a pan, stir each gently to coat with sauce, cover and simmer 10 minutes or until meatballs are cooked through.

Serve with hot noodles, garnish with macadamia nuts if you wish.