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

In large bowl, combine the egg, crumbs, onions, milk and salt. Add meat and mix well. Shape into 24 (1 inch) balls. In large skillet, brown meatballs in hot shortening. Drain excess fat. Drain pineapple, reserving syrup. Add water to reserved syrup to make 3/4 cup.

Combine syrup, cranberry sauce, barbecue sauce, remaining salt and pepper. Pour over meat balls in skillet. Bring to boiling. Reduce heat, cover and simmer 15 to 20 minutes.

Combine cornstarch and cold water. Stir into skillet. Cook and stir until thickened and bubbly. Add pineapple and green pepper. Simmer, covered until pepper is barely tender. Serve over hot rice. Serves 6.