1 1/2 lbs. ground beef
2/3 c. cracker crumbs
1/3 c. onion, minced
1 egg
1 1/2 tsp. salt
1/4 tsp. ginger
1/4 c. milk
1 tbsp. shortening
2 tbsp. cornstarch
1/2 c. brown sugar, packed
1 (13 oz.) can pineapple tidbits, drained (reserve syrup)
1/3 c. vinegar
1 tbsp. soy sauce
1/3 c. green pepper, chopped

Mix together meat, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded tablespoonfuls into balls. Melt shortening in large skillet; brown and cook meatballs. Remove meatballs and 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 comes to a boil. Boil and stir 1 minute. Add meatballs, pineapple tidbits and green pepper. Heat thoroughly. Can be served over rice or noodles.