1 beaten egg
2 tbsp. chopped onion
3/4 tsp. salt
1 c. soft bread crumbs
2 tbsp. milk
1 lb. ground beef
2 tbsp. shortening
1/4 tsp. salt
1 can pineapple chunks
1 c. barbecue sauce
Dash pepper
1 tbsp. cornstarch
1/4 c. cold water
1/2 c. green pepper strips

In bowl combine egg, bread crumbs, onion, milk and 3/4 teaspoon salt. Add meat. Mix well, shape into meatballs. In large skillet, brown meat, drain. Drain pineapple. Reserve syrup; add water to syrup to make 2 cups with barbecue sauce; add 1/4 teaspoon salt, dash pepper; pour mixture over meatballs; bring to boil. Reduce heat, simmer covered 20 minutes. Blend water and cornstarch, stir into skillet until thickened. Add pineapple and pepper strips, simmer until pepper strips are tender. Serve over hot cooked rice.