Waikiki Meatballs

1 ½ pound ground beef

2/3 cup cracker crumbs

1/3 cup minced onion

1 egg

1 ½ tsp salt

¼ tsp ginger

¼ cup milk

1 TBSP shortening, coconut oil or safflower oil

2 TBSP cornstarch

½ cup brown sugar

1 can (13 ½ ounces) pineapple tidbits, drained (reserve the syrup)

1/3 cup vinegar

1 TBSP soy sauce

1/3 cup chopped green pepper (optional)

Mix thoroughly beef, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded tablespoons into balls and brown in a large pre-heated skillet with shortening or oil melted in it. Remove meatballs from pan; keep warm. Pour remaining fat from skillet. Discard.

Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet; cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Add meatballs, pineapple tidbits and green pepper. Heat through. Serve with brown rice if desired and additional soy sauce.

Note: bread crumbs can be substituted for cracker crumbs but meatballs will have a different texture and not be as salty.