soy sauce, tamari
green bell peppers
cut into strips
wide, cooked, hot
In a bowl, combine meat, egg, 1 tablepsoon cornstarch, salt, pepper and onion.
Shape into 1½ inch balls. In a large skillet, brown meatballs in oil.
Cover and cook over low heat until the meatballs are done, about 10 minutes.
In a saucepan, stir vinegar and remaining cornstarch until smooth.
Drain pineapple, reserving juice. Set pineapple aside.
Add enough water to juice to equal 1½ cups, stir into vinegar mixture.
Add sugar and soy sauce, cook and stir over medium heat until thickened.
Add the meatballs, pineapple and green pepper; cook until heated through and the green pepper is tender.
Serve over noodles.