Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Lean ground beef |
| 8 ounces | Water chestnuts; drained chopped |
| 2 \N | Eggs |
| ⅓ cup | Plain dry bread crumbs |
| 4 teaspoons | Beef-flavor instant bouillon |
| 1 tablespoon | Worcestershire sauce |
| 1 cup | Water |
| ½ cup | Brown sugar |
| ½ cup | Lemon juice from concentrate |
| ¼ cup | Ketchup |
| 2 tablespoons | Cornstartch |
| ¼ teaspoon | Salt |
| 1 \N | Red or green bell pepper cut into squares |
In large bowl, combine meat, water, chestnuts, eggs, crumbs, vouillon, and Worcestershire; mix well. Shape into 1¼" meatballs. In large skillet, brown meatballs. Remove from pan; pour off fat. In skillet, combine remaining ingredients except bell pepper; cook and stir until thickened. Add meatballs; simmer uncovered 10 minutes. Add bell pepper; heat through. Refrigerate leftovers. Submitted By LAWRENCE KELLIE On 10-02-94