1 1/2 lbs. ground chuck
2/3 c. cracker 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 can (13 1/2 oz.) pineapple tidbits, drained (reserve syrup)
1/2 c. brown sugar (packed)
1/3 c. vinegar
1 tbsp. soy sauce
1/3 c. chopped green bell pepper

Mix thoroughly beef, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded teaspoonfuls 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. Pour into skillet; cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir one minute. Add meatballs, pineapple tidbits and bell pepper; heat through. May be doubled or tripled for parties.