1 1/2 pounds ground beef
2/3 cup crushed saltine cracker crumbs
1/3 cup minced onion
1/4 cup milk
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
1 tablespoon olive oil
2 tablespoons cornstarch
1/2 cup packed brown sugar
1 (15 ounce) can pineapple chunks- drained, with juice reserved
1/3 cup distilled white vinegar
1 tablespoon soy sauce
1/3 cup chopped green bell pepper
In a large bowl, combine ground beef, crack crumbs, onion, egg, milk, ginger and salt. Shape mixture by rounded tablespoonfuls into meatballs.
Heat olive oil in a large skillet over medium heat. Place meatballs in skillet and cook until evenly brown, and meat is no longer pink. Drain excess fat.
In a small bowl, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar, and soy sauce. Mix until smooth, then pour into the skillet with meatballs. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. Heat through.
Serve over hot cooked rice or hoagie buns.