- 1 1/2 lb of ground beef
- 2/3 cup cracker crumbs
- 1/3 cup minced onion
- 1 egg
- 1 1/2 tsp salt
- 1/4 tsp ginger
- 1/4 cup milk
- 1 tbsp shortening or oil
- 2 tbsp cornstarch
- 1/2 cup brown sugar (packed)
- 1 can (13 1/2oz) pineapple tidbits drained but save juice
- 1/3 cup vinegar
- 1 tbsp soy sauce
- 1/3 cup chopped green pepper
- Mix thoroughly beef, crumbs, onion, egg, salt, ginger, and milk.
- Shape mixture by rounded tbsp into balls.
- Melt shortening in large skillet; brown and cook meatballs. I put on medium and watch closely and turn as needed.
- Remove meatballs and keep warm or I just set aside for the moment as I am usually making the sauce while meatballs are cooking but do not forget to be cooking the 5 minute rice before starting the meatballs.
- Pour or wipe fat from skillet.
- Mix cornstarch and sugar. Stir in reserved pineapple juice, vinegar, and soy sauce until smooth.
- Pour into skillet; cook over medium heat, stirring constantly, until mixture thickens and boils or I bring it to a boil in the saucepan. Boil and stir for about 1 minute.
- Add meatballs, pineapple tidbits, and green pepper; heat through. I usually add the green pepper last after mixture is heated through to keep the peppers fresh.