1 lb. ground beef
1/2 c. cracker crumbs
1/4 c. finely chopped onion
1 egg
1 tsp. salt
1/8 tsp. ground ginger
2 tbsp. milk
1 tbsp. shortening
2 tbsp. cornstarch
1/2 c. packed brown sugar
1 can (13 1/4 oz.) pineapple chunks, drained (reserve syrup)
1/3 c. vinegar
1 tbsp. soy sauce
1/2 c. chopped green pepper

Mix ground beef, cracker crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded tablespoonfuls into 1 1/2 inch balls. Heat shortening in large skillet until melted. Cook meatballs over medium heat, turning occasionally until done. Remove meatballs from skillet; keep warm. Drain fat from skillet.

Mix cornstarch and brown sugar in same skillet; stir in reserved syrup, the vinegar and soy sauce until smooth. Cook over medium heat, stirring constantly, until mixture thickens. Boil and stir 1 minute. Add meatballs, pineapple and green pepper; heat. 4 servings.