1 1/2 lbs. ground beef
2/3 c. cracker crumbs
1/3 c. finely chopped onions
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
1 (13 1/4 oz.) can pineapple chunks, reserve juice
1/3 c. vinegar
1 tbsp. soy sauce
1/3 c. chopped green pepper

Mix ground beef, cracker crumbs, onion, egg, salt, ginger and milk. Shape mixture into small meatballs. 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. Combine cornstarch, brown sugar, pineapple syrup, vinegar and soy sauce in jar. Shake until smooth. Pour into skillet and cook until thickened and bubbly. Add meatballs, pineapple and green pepper. Heat and serve over rice.

Kindergarten