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.