Instructions: In a bowl, combine ground beef, egg, 1 tablespoon cornstarch, salt, pepper, and onion. Shape into 1 1/2-inch balls. In a large skillet, lightly brown meatballs in oil. Drain fat. Transfer meatballs to crockpot.

Stir together in a small bowl, vinegar, sugar, soy sauce, remaining cornstarch and green pepper. Pour over meatballs. Cover and cook on LOW 6 to 8 hours or on HIGH for 2 to 4 hours.

In the last 30 minutes of cooking, stir in can of pineapple. Serve over hot cooked rice.

This recipe yields 5 servings.

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