MEATBALLS:

3 eggs
1/2 c. milk
2 tsp. salt
3 lbs. ground beef
1/2 c. onion, finely chopped
3 c. soft crumbs

SAUCE:

1 (8 1/2 oz.) can pineapple tidbits, drained
Pineapple syrup and water to make 3/4 cup
8 oz. whole cranberry sauce
1/2 bottle barbecue sauce
1/4 tsp. salt
Dash of pepper
1 tbsp. cornstarch
1/4 c. cold water
1 c. bell pepper, chopped

Beat eggs and stir in milk, crumbs, onion, and salt. Add meat; mix well. shape into 1 inch balls. Divide among 3 freezer bags. Freeze 2 bags. Serves 6.

In a shallow casserole cook 1 bag of meatballs on high for 5 minutes. Rearrange several times during this process. Drain excess fat. Mix sauce for 1 bag. Pour over cooked meatballs and cover with plastic wrap. Cook 7 to 10 minutes on high. Dissolve cornstarch in cold water and stir in. Cook until thickens and add pineapple and bell pepper. Cook 1 minute on high.