Waikiki Meatballs

1 1/2 Lbs. Ground Meat
2/3 Cup Cracker Crumbs
1/3 Cup Minced Onions
1 Egg
1 1/2 teas. Salt
1/4 teas. Watkins Ginger
1/4 Cup of Milk
1 Tbsp. Watkins Original Grapeseed Oil
2 Tbsp. Cornstarch
1/2 Cup Brown Sugar (packed)
1 Can (13 1/2 Oz.) of Pineapple Tidbits (drained--keep juice)
1/3 Cup Vinegar
1 Tbsp. Watkins Tangy Teriyaki Sauce
1/3 Cup Chopped Green Pepper

Mix meat, cracker crumbs, onions, egg, salt, ginger, and milk. Shape mixture in rounded tablespoonful into balls. Pour grapeseed oil in large skillet, brown and cook meatballs. Remove meatballs when done and keep warm. Pour fat from skillet and discard. Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar, and teriyaki sauce until smooth. Pour into skillet. Cook over medium heat stirring constantly until mixture thickens and boils. Boil and stir 1 more minute. Add meatballs, pineapple tidbits, and green peppers, heat thoroughly.

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