Step 1

Combine meat, graham cracker crumbs, onion, onion soup mix, pepper, egg and evaporated milk. Form meatballs and place on baking sheet (with sides).

Step 2

Bake at 350 for approximately 25 minutes. Allow to cool.

Step 3

In a large resealable freezer bag, combine pineapple chunks, green pepper, brown sugar, cornstarch, vinegar and soy sauce.

Step 4

Transfer cooled meatballs to bag and mix to evenly coat meatballs. Remove excess air and zip. Freeze.

Step 5

Thaw. Cook in slow cooker for 2-3 hours on high or 4-5 hours on low. In the oven, bake, covered, at 350° for one hour.