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Waikiki Meatballs

  • 1 1/2 lbs. ground beef
  • 2/3 c. cracker crumbs
  • 1/3 c. minced onion
  • 1 egg
  • 1 1/2 tsp. salt
  • 1/4 tsp. ginger
  • 1/4 c. milk
  • 1 T. shortening
  • 2 T. cornstarch
  • 1/2 c. brown sugar
  • 1 can (13 1/2 oz.) pineapple tidbits, drained (reserve syrup)
  • 1/2 c. vinegar
  • 1 T. soy sauce
  • 1/3 c. chopped green pepper
      
 
Mix thoroughly beef, crumbs, onion, egg, slat, ginger and milk. Shape mixture by rounded tablespoon ito balls. Melt shortening in large skillet; brown and cook meatballs. Remove meatballs; keep warm. Pour fat from skillet. 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 meatballs, pineapple tidbits and green pepper; heat through.
 





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