1 beaten egg
1 c. soft bread crumbs
2 tbsp. chopped onion
2 tbsp. milk
3/4 tsp. salt
1/2 lb. ground beef
1/2 lb. sausage
2 tbsp. shortening
1 (8 1/4 oz.) can of pineapple tidbits
1 (8 oz.) can whole cranberry sauce
1/2 c. barbeque sauce
1/4 tsp. salt
Dash of pepper
1 tbsp. cornstarch
1/4 c. cold water
1/2 c. green peppers

Combine egg, crumbs, onions, milk and the 3/4 teaspoon salt. Add meat mixture and mix well. Shape into 24 (1 inch) balls (1 tablespoon each). In skillet, brown meatballs in the shortening. Drain fat. Drain pineapple, save juice. Add water to reserved juice to make 3/4 cup.

Combine the juice mixture, remaining salt and pepper. Pour over the meat in the skillet. Bring to a boil. 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, peppers, barbecue sauce and cranberry sauce, simmer covered until peppers are tender.