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 slices
1 (8 oz.) can cranberry sauce
1/2 c. BBQ sauce
1/4 tsp. salt
1/4 c. cold water
1 tbsp. cornstarch
1/2 c. green pepper strips
Hot cooked rice

In a bowl combine egg, bread crumbs, onion, milk and 3/4 teaspoon salt. Add meat; mix well. Shape mixture into 24 (1 inch) meatballs. In large skillet brown the meatballs in shortening. Drain off 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, BBQ sauce, the 1/4 teaspoon salt. Pour over meatballs in skillet. Bring to boiling. Reduce heat; cover and simmer 15-20 minutes.

Slowly blend the 1/4 cup cold water into the cornstarch. Stir into skillet. Cook until thick and bubbly. Add pineapple and green pepper; simmer, covered, until pepper is barely tender. Serve over rice. Yield: 6 servings.