|Ground beef||1 1⁄2 Pound|
|Soft bread crumbs||1 1⁄2 Cup (24 tbs)|
|Onion||2 Tablespoon, chopped|
|Dry mustard||1⁄2 Teaspoon|
|Salt||1 3⁄4 Teaspoon|
|Egg||1 , beaten|
|Milk||1⁄3 Cup (5.33 tbs)|
|Canned pineapple chunks||13 1⁄2 Ounce|
|Liquid shortening||2 Tablespoon|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Vinegar||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Tomato||1 Large, cut into 8 wedges|
|Green pepper||1 Medium, cut into strips|
Combine ground beef, breadcrumbs, onion, mustard, 1 1/2 teaspoons salt, pepper, egg and milk; shape into 18 meatballs.
Brown meatballs in shortening; pour off drippings.
Drain pineapple, reserving 1/2 cup liquid.
Mix together sugar, ginger, remaining salt and cornstarch: add reserved pineapple liquid, vinegar and soy sauce.
Cook, stirring constantly, until thickened; add to browned meatballs.
Cook 5 minutes.
Add tomatoes, green pepper and pineapple.