Mix thoroughly beef, crumbs, onion, egg, salt, ginger, and milk.
Shape mixture by teaspoon into balls.
Melt shortening in large skillet; brown and cook meatballs
Remove meat balls; keep warm.
Pour off fat from skillet.
Mix cornstarch and sugar. Stir in reserve pineapple juice, vinegar and soy sauce until smooth.
Pour into skillet; cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Add meatballs, pineapple tidbits and green pepper; heat through.
Serve with rice