1/2 c. soft bread crumbs
2 lbs. ground beef
1 tsp. ground ginger
1 tbsp. minced onion
2 eggs, slightly beaten
3/4 c. water
1 lb. mushrooms
2 tbsp. oil
1 c. light brown sugar
10 1/2 oz. can condensed beef broth
1/2 c. vinegar
1/4 c. soy sauce
1/3 c. cornstarch
2 green peppers, sliced
1 1/4 tsp. salt
1/8 tsp. pepper

In a large bowl, mix bread crumbs, onion, and water. Add ground beef, eggs, salt, ginger, and pepper; mix well. Shape into 1 1/2 inch balls. Heat oil. Add meat balls and brown well. Remove meatballs. Add broth and 2 soup cans of water. Heat and stir. Return meatballs to broth and add mushrooms and green peppers. Cover; cook 10 to 12 minutes. Remove meatballs and vegetables. Keep warm. To broth, add brown sugar, vinegar, and soy sauce. Bring to a boil. Mix cornstarch with 1 cup cold water. Gradually stir into broth mixture. Cook until clear, stirring. Pour sweet and sour sauce over all. Serve over rice.