Island Sweet-Sour Meatballs

In bowl, combine egg, bread crumbs, onion, milk and the 3/4 teaspoon salt. Add meat; mix well. Shape mixture into 24 (1-inch) meatballs (1 tablespoonful each). In a large skillet, brown the meatballs in hot shortening. Drain off fat. Drain pineapple, reserving syrup; cut pineapple into small wedges and set aside. Add water to reserved syrup to make 3/4 cup. Combine syrup mixture, cranberry sauce, barbecue sauce, the 1/4 teaspoon salt and dash of pepper. Pour over meatballs in skillet. Bring to boiling. Reduce heat; cover and simmer for 15 to 20 minutes. Slowly blend the 1/4 cup cold water into the cornstarch.

Stir into skillet. Cook and stir until thickened and bubbly. Add pineapple and green pepper. Simmer, covered, until pepper is barely tender. Serve mixture over hot cooked rice. Makes 6 servings.