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Moose Meatballs

1 lb Ground moose meat*
1 Egg; lightly beaten
4 tb Cornstarch; divided
1 ts Salt
1/4 ts Pepper
2 tb Onion; chopped
1 tb Cooking oil
3 tb Vinegar
1 8 oz can pineapple chunks
1/2 c Sugar
1 tb Soy sauce
1 md Green pepper; cut into strip
Hot cooked wide egg noodles

If moose meat isn't available in your area, ground beef can be substituted.

In a bowl, combine meat, egg, 1 tablepsoon cornstarch, salt, pepper and onion. Shape into 1-1/2-inch balls. In a large skillet, brown meatballs in oil. Cover and cook over low heat until the meatballs are done, about 10 minutes. In a saucepan, stir vinegar and remaining cornstarch until smooth. Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice to equal 1-1/2 cups; stir into vinegar mixture. Add sugar and soy sauce; cook and stir over medium heat until thickened. Add the meatballs, pineapple and green pepper; cook until heated through and the green pepper is tender. Serve over noodles.

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