Island Sweet-Sour Meatballs

The bottom of the front of the card reads as follows:
Give meatballs special flavor by saucing them with a mixture of pineapple cranberry sauce and barbeque sauce. Be sure to add the green pepper near the end of cooking so that the pieces cook only till barely tender. Then , serve the flavorful mixture over fluffy hot cooked rice.

Now the recipe:

1 beaten egg
1 cup soft bread crumbs
2 Tablespoons chopped onion
2 Tablespoons milk
3/4 teaspoon salt
1 pound ground beef
2 Tablespoons shortening
1 8 1/2 -oz can pineapple slices
1 8-oz can whole cranberry sauce
1/2 cup bottled barbeque sauce
1/4 teaspoon salt
dash pepper
1/4 cup cold water
1 Tablespoon cornstarch
1/2 cup green pepper rings
hot cooked rice

In bowl, combine egg, bread crumbs, onion, milk and the 3/4 teaspoon salt. add meat ;mix well. Shape mixture into 24 one-inch meatballs( 1 Tablespoon each). In large skillet brown the meatballs in hot shortening. Drain off fat. Drain pineapple, reserving syrup; cut pineapple into small wedges and set aside. Add water to reserved syrup to make 3/4 cup. Combine syrup mixture, cranberry sauce, barbecue sauce , the 1/4 teaspoon salt and dash pepper. Pour over meatballs in skillet. Bring to boiling. Reduce heat; cover and simmer 15 to 20 minutes. Slowly blend the 1/4 cup cold water into the cornstarch. Stir into skillet. Cook and stir until thickened and bubbly. Add pineapple and green pepper. Simmer , covered, till pepper is barely tender. Serve mixture over hot cooked rice. Makes 6 servings.