1 lb. hamburger
1/4 c. milk
1 tsp. salt
1 egg
1/2 c. dry bread crumbs
2 tbsp. chopped onion
1/2 tsp. Worcestershire sauce

SAUCE:

1/2 c. packed brown sugar
1 can (13 1/2 oz.) chunk pineapple
1 tbsp. soy sauce
1 tbsp. cornstarch
1 sm. chopped green pepper

Mix ingredients for meatballs and shape into 20 balls. Cook over medium heat, turning several times, until brown, about 20 minutes. Remove from skillet and drain fat. In skillet, mix brown sugar and cornstarch. Stir in pineapple, with syrup, vinegar and soy sauce. Heat to boiling, stirring constantly. Reduce heat. Add meatballs and green pepper. Simmer for about 15 minutes.

Can be prepared ahead, stored in refrigerator overnight and then put in a crockpot and reheated for about 2-2 1/2 hours on low. Good for a covered dish dinner.