1 lb. ground beef
1/2 tsp. salt
1/4 tsp. ground ginger
1 egg
1 tsp. water
1/4 c. flour
3 tbsp. vegetable oil
1 can (about 14 oz.) pineapple chunks in syrup
1/4 c. firmly packed brown sugar
2 tbsp. cornstarch
1/4 tbsp. cornstarch
1/4 c. cider vinegar
1 tbsp. soy sauce
2 green peppers, halved, seeded and cut into strips
Hot cooked noodles

1. Mix ground beef with salt and ginger in a medium size bowl, shape into 16 balls. Beat egg slightly with water in a pie plate; dip balls into egg mixture, then into flour to coat well. 2. Brown in oil in a large skillet; remove with slotted spoon; reserve. 3. Drain syrup from pineapple into a 1 cup measure, add water to make 1 cup, stir into drippings in pan. Mix brown sugar, cornstarch, vinegar and soy sauce in 1 cup measure; stir into pineapple juice mixture. Cook, stirring constantly until sauce thickens and bubbles for 3 minutes. 4. Arrange meat balls, pineapple chunks, and pepper strips in pan, stir each gently to coat with sauce, cover. Simmer for 10 minutes or until meat balls are cooked through. Serve with hot cooked noodles.