|Ground beef||1 Pound|
|Egg||1 , beaten|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Canned pineapple chunks||20 Ounce (1 No 2 Can)|
|Packed brown sugar||3 Tablespoon|
|Vinegar||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Green peppers||2 , cut into strips|
Mix beef with egg, crumbs, salt and ginger; form into 16 balls.
Dredge balls in flour; brown in 3 tablespoons fat in large frying pan.
Remove meatballs from pan.
Drain pineapple, reserving syrup; add water to syrup to make 1 cup liquid.
Stir syrup mixture into pan drippings.
Mix brown sugar with cornstarch, vinegar and soy sauce.
Add to syrup mixture.
Cook, stirring constantly, until sauce is thickened and clear.
Arrange meatballs, pineapple chunks and pepper strips separately in pan; stir each gently to coat with sauce.
Cover; simmer for 10 minutes or until green pepper is crisp-tender.