1 1/2 lb. lean ground beef
3/4 c. dry bread crumbs
1/4 c. milk
1 egg, slightly beaten
1/2 tsp. salt
Dash pepper
1 can (8 to 8 1/2 oz.) crushed pineapple
1/2 c. cider vinegar
1/4 c. firmly packed brown sugar
2 tbsp. soy sauce
1 tsp. ground ginger
2 tbsp. cornstarch
2 tbsp. water

Combine first 6 ingredients lightly but well. Form into 30 meatballs using a rounded tbsp. for each. Drain pineapple reserve liquid. Add water to reserved liquid to measure 3/4 cup. Combine this liquid with vinegar, brown sugar, soy sauce and ginger. Bring to a boil and thicken with cornstarch and water mixture. Bake meatballs for 30 minutes. Add sauce and bake 15 minutes longer.