3 lbs lean ground beef

1 cup saltine cracker crumbs

½ white onion, chopped

2 eggs

3 tsp salt

2 tsp ginger (grated up with the cheese grater, small bumps side) 

½ cup milk

1 green bell pepper, chopped

Crisco

1 box dark brown sugar

8 tbl corn starch

1 big can (14oz) pineapple chunks (keep the juice)

2 tbl Kikkoman soy sauce

1 cup white vinegar

1 green bell pepper, chopped

Mix up the beef with crumbs, onion, egg, salt, ginger and milk.  Shape to golf ball size.

Coat a huge frying pan with Crisco.  Melt it on medium heat.  When clear, add balls.  Use 2 spoons to turn balls as they cook.  Balls will take 20 minutes to cook.  You might need to add some more Crisco when cooking, keep those balls lubed.  Pour off Crisco into container when done.

Get the biggest pot out.  Dump in the box of brown sugar.  Add cornstarch.  Mix up the sugar and cornstarch.  Add the pineapple juice, vinegar, and soy sauce.  Stir until smooth.  Heat over medium stovetop until boiling.  Stir constantly.  Sauce will magically turn dark brown and have the consistency of Elmers glue.  Let it boil for 1 minute while stirring.  Shut off heat.  Add chopped bell peppers and pineapple chunks.  Stir.  Dump balls in the sauce.

Serve over white rice.

Serve with green beans.

Serve with Kings Hawaiian Bread.

Serve with Ginger Ale.