brown sugar, firmly packed
pineapple, drained chunks with juice reserved
chopped green bell pepper
Mix meat, crumbs, onion, egg, salt, ginger and milk.
Shape mixture by rounded tablespoonfuls into balls.
Melt shortening in large skillet; brown and cook meatballs.
Remove meatballs; keep warm.
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.
Add meatballs, pineapple tidbits and green pepper; heat through.