2 eggs 1/2 tsp. ground black pepper
1 cup dry bread crumbs 2 tsp Worcestershire sauce
1/2 cup finely chopped onion 2 tsp sugar
1/2 tsp ground ginger
1-(20 oz) can pineapple chunks, drained (save juice) 3 tbsp cornstarch
1/3 cup water 1/2 tsp. ground ginger
3 tbsp. distilled white vinegar 1 carrot, diced
1 tbsp soy sauce 1 lg. green bell pepper, cut in 1/2 ince pieces
1/2 cup packed brown sugar
Directions:
Preheat oven to 400. Lightly grease a large shallow baking sheet. In a large bowl, mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, salt, pepper, Worcestershire sauce and sugar. Shape into 1-inch balls. Place meatballs in single layer on the baking sheet. Bake for 10-15 minutes and set aside.
To make the sauce: Mix enough water with the saved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice and water mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cook until thickened. Stir pineapple chunks, green pepper and meatballs into the sauce. Gently stir to coat meatballs. Simmer, uncovered, for about 20 minutes, or till thoroughly cooked. Makes 8 servings.
