1 1/2 lbs. ground beef or turkey
2/3 c. cracker crumbs
1/3 c. minced onion
1 egg
1 1/2 tsp. salt
1/4 tsp. ginger
1/4 tsp. garlic powder
1/2 tsp. white or black pepper
1/4 c. milk
2 tbsp. cornstarch
1 (13 1/2 oz.) can pineapple tidbits or chunks
1/3 c. water or apple cider vinegar
1/2 c. brown sugar
1 tbsp. lite soy sauce
1 carrot, cut in chunks (opt.)
1 c. chopped green, red, yellow pepper (opt.)
1-2 chopped green onions (opt.)
1/4 c. slivered almonds (opt.)

Thoroughly mix meat, crumbs, minced onion, egg, spices and milk. Form into tablespoon sized balls. Melt shortening in skillet. Brown meatballs and cook until done. Remove from skillet. Keep warm. Pour fat from skillet and discard.

Mix cornstarch and sugar. Stir in drained pineapple juice, vinegar and soy sauce. Pour into skillet. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Add vegetables and cook 2 minutes more. Add water if too thick. Add pineapple and meatballs. Stir to coat. Serve over hot white or brown rice.

NOTE: Sauce can be used with chicken or pork cubes. Brown meat in skillet then follow remaining directions.