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.