1 1/2 lbs. hamburg
2/3 c. cracker crumbs
1/2 c. minced onion
1 egg
1 1/2 tsp. salt
1/4 tsp. ginger
1/4 c. milk
1 tbsp. shortening
2 tbsp. cornstarch
1/2 c. brown sugar, packed
1 (13 oz.) can pineapple tidbits, drained (reserve syrup)
1/2 c. vinegar
1 tbsp. soy sauce
1/3 c. chopped green pepper

Mix meat, crumbs, onion, egg, salt, ginger and milk. Shape into meatballs. Brown meatballs, pour off excess fat.

Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet, cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Add pineapple, peppers and meatballs. Serve over rice.