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

Combine egg, crumbs, onion, milk and 3/4 teaspoon salt. Add meat mixture and mix well. Shape into 24 (1 inch) balls. Brown in shortening. Drain off fat. Drain the pineapple, save the juice. Add water to juice to make 3/4 cup. Combine juice, remaining salt and pepper. Pour over the meatballs and bring to boil.

Reduce heat, cover and simmer 15 to 20 minutes. Combine cornstarch and cold water. Stir into skillet. Cook and stir until thick and bubbly. Add pineapple, peppers, barbecue sauce and cranberry sauce. Simmer, covered, until peppers are tender. Great over rice.