• 1 egg, beaten
• 1 can whole cranberry sauce (8 oz.)
• 1 cup soft bread crumbs
• 1/2 cup bottled barbecue sauce
• 2 Tablespoons chopped onion
• Dash fresh ground black pepper
• 2 Tablespoons milk
• 1 tablespoon Cornstarch
• 3/4 teaspoon Salt
• 1/4 cup cold water
• 1 lb. Ground beef (or textured Vegetable protein and beef Mixture)
• 1/2 cup green pepper strips
• Hot cooked rice (white)
• 2 Tablespoons shortening
• 1 can pineapple tidbits (8 oz)

1. Combine eggs, breadcrumbs, onion, milk and 3/4 teaspoon Salt.
2. Add meat mixture and mix well.
3. Shape into balls about 1-inch in diameter.
4. In a large skillet, heat shortening and brown meatballs.
5. Drain off excess fat.
6. Drain pineapple, reserve syrup.
7. Add water to reserved syrup to make 3/4 cup.
8. Combine syrup mixture, cranberry sauce, barbecue sauce and pepper.
9. Pour over meatballs in skillet and bring to a boil.
10. Reduce heat; cover;
11. simmer for 15-20 minutes.
12. Combine cornstarch with cold water.
13. Stir into skillet with meatballs.
14. Cook and stir gently until thick and bubbly.
15. Add pineapple tidbits and green pepper.
16. Simmer, covered, until pepper is barely tender.
17. Serve over hot cooked rice.

    About 6 servings.