1 1/2 lb. ground beef
2/3 c. bread crumbs
1/3 c. minced onion
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 can (13 1/2 oz.) pineapple tidbits, drained (reserve syrup)
1/3 c. vinegar
1 tbsp. soy sauce
1/3 c. chopped green pepper

Mix meat, crumbs, onion, egg, salt, ginger and milk. Shape mixture by tablespoons into balls. Melt shortening in large skillet; brown and cook meatballs. Remove meatballs; 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 boils. Boil and stir for 1 minute. Add meatballs, pineapple tidbits and green pepper; heat through. Serve over rice. Yield: 6 servings.