1 1/2 lb. hamburger
2/3 c. cracker crumbs
1/3 c. minced onion
1 egg
1/4 tsp. ginger
1/4 c. milk
1 tbsp. shortening
2 tbsp. cornstarch
1/2 c. brown sugar
1 (13 oz.) can pineapple tidbits, drained, juice reserved
1/3 c. vinegar
1 tbsp. soy sauce
1/3 c. chopped green pepper

Mix hamburger, crumbs, onion, egg, salt, ginger, and milk. Shape into balls. Melt shortening in large skillet; brown and cook meatballs. Remove and keep warm.

Pour fat out. Mix cornstarch and sugar; stir in reserved pineapple juice, 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 meat balls, pineapple tidbits, and green pepper; heat through. Serve over rice. Makes 6 servings.