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