1 beaten egg
1 cup soft bread crumbs
2 tablespoons chopped onion
2 tablespoons milk
3/4 teaspoon salt
1 pound ground beef
2 tablespoons shortening
1 8 1/4 ounce can pineapple slices
1 8-ounce can (1 cup) whole cranberry sauce
1/2 cup bottled barbecue sauce
1/4 teaspoon salt
Dash pepper
1/4 cup cold water
1 tablespoon cornstarch
1/2 cup green pepper strips
Hot cooked rice

In bowl combine egg, bread crumbs, onion, milk, and the 3.4 teaspoon salt. Add meat; mix well. Shape mixture into 24 one-inch meatballs (1 tablespoon each). In large skilled brown the meatballs in hot shortening. Drain off fat. Drain pineapple, reserving syrup; cut pineapple into small wedges and set aside. Add water to reserved syrup to make 3/4 cup. Combine syrup mixture, cranberry sauce, barbecue sauce, the 1/4 teaspoon salt, and dash pepper. Pour over meatballs in skillet. Bring to boiling. Reduce heat; cover and simmer 15 to 20 minutes. Slowly blend the 1/4 cup cold water into the cornstarch. Stir into skillet. Cook and stir till thickened and bubbly. Add pineapple and green pepper. Simmer, covered, till pepper is barely tender. Serve mixture over hot cooked rice. Makes 6 servings.

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