Waikiki Meatballs

• 1 1/2 lb. ground round
• 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
• 1/2 c. brown sugar, packed
• 2 Tbsp. cornstarch
• 1 (13 1/2 oz.) can pineapple tidbits, drained (reserve syrup)
• 1/3 c. vinegar
• 1 Tbsp. soy sauce
• 1/3 c. chopped green pepper

1. Mix meat, crumbs, onion, egg, salt, ginger and milk.
2. Shape by rounded tablespoonfuls into balls.
3. Heat nonstick Pam sprayed skillet over medium-high heat and brown and cook balls.
4. Remove and keep warm.
5. Pour any fat from pan.
6. Mix cornstarch and sugar. Stir into reserved syrup, vinegar and soy sauce until smooth. Pour into skillet, cooking over medium heat.
7. Stir constantly until thickened and boils.
8. Boil 1 minute.
9. Add meatballs, pineapple and green pepper; heat through.

ground round, cracker crumbs, onion, egg, salt, ginger, milk, brown sugar, cornstarch, pineapple tidbits, vinegar, soy sauce, green pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=174486 (may not work)