1 1/2 lb. ground beef
2/3 c. cracker crumbs
1 minced onion
1 egg
1 1/2 tsp. salt
1/4 tsp. ginger
1/4 c. milk
1 tbsp. shortening

SAUCE:

2 tbsp. cornstarch
1/2 c. brown sugar, packed
1 can (13 1/2 oz.) pineapple tidbits, drained (reserve syrup)
1/3 c. vinegar
1 tbsp. soy sauce
1/3 c. chopped green pepper

Mix thoroughly beef, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded tablespoons into balls. Melt shortening in large skillet; brown and cook meatballs. Remove meatballs; keep warm. Pour fat from skillet.

Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add meatballs, pineapple tidbits and green pepper; heat through. Six servings. Serve over rice, if desired.