1 egg, slightly beaten
1 tbsp. cornstarch
2 tbsp. onion, chopped
1 tsp. salt
1/4 tsp. pepper
1 lb. ground beef
Vegetable cooking spray
1 c. pineapple juice
2 green peppers, cut into strips
1/4 c. sugar
3 tbsp. cornstarch
1/3 c. water
3 tbsp. white vinegar
1 tbsp. soy sauce
1 (8 oz.) can unsweetened pineapple chunks, drained
Hot cooked rice

Combine first 6 ingredients and shape into 1 1/2 inch meatballs; set aside. Coat a large non-stick skillet with cooking spray. Place over medium-high heat until hot. Add meatballs and cook until brown; drain. Discard drippings. Return meatballs to skillet; add pineapple juice and green pepper. Bring to a boil over medium heat. Cook 3 minutes, stirring often.

Combine sugar and add next 4 ingredients to skillet and bring mixture to a boil, stirring constantly. Stir in pineapple chunks. Cook until thoroughly heated. Serve meatballs over hot rice. (I use Minute Rice.)